Caprese Pasta Salad

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Caprese pasta salad is what I make when it is too hot to cook much. It has the tomato, mozzarella, and basil from a regular Caprese, plus farfalle to make it more filling. I like it because it is fast and I usually have everything on hand.

There is no balsamic here. I warm the cherry tomatoes and basil in olive oil for a couple of minutes before the pasta goes in, which softens the tomatoes and takes the raw edge off. The olive oil and the tomato juice are the only dressing.

What is Caprese Pasta Salad?

This salad is based on a plain Caprese, which is usually just tomato, fresh mozzarella, and basil. I add pasta so it is easier to serve as a side or light lunch. It uses the same three main ingredients as my Toasted Basil and Tomato Bruschetta. A plain Caprese has no balsamic, and I keep it that way here.

Ingredients

• Farfalle pasta – The shape catches the oil and small pieces of tomato. Penne, rotini, or fusilli work the same way.
• Cherry tomatoes – I look for ripe ones with smooth, unsplit skin so they hold their shape after a few minutes in the pan.
• Shallot – Milder than a regular onion. Thin-sliced red onion works if that is what you have.
• Fresh mozzarella – I use a block or ball of fresh mozzarella and cut it into cubes. Pre-shredded mozzarella is firmer and drier, so I skip it here. Mini mozzarella pearls work too.
• Basil – I chop it and add it while the tomatoes cook. Dried basil is not a swap here.
• Olive oil – There is no other dressing, so use a good extra virgin one.
• Salt – Added last, to taste, once the mozzarella is in.

How to Make This Salad

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the farfalle to al dente, following the package time. Stir now and then so it does not stick.
3. Drain well. Let it cool while you cook the tomatoes, since it keeps softening as it sits.

2. Warm the Shallot, Tomatoes, and Basil

I warm the tomatoes for just a few minutes so they soften and release enough juice to coat the pasta.

1. Heat the olive oil in a wide pan over low to medium heat until it shimmers.
2. Add the shallot and cook for about 1 minute, until it softens.
3. Add the cherry tomatoes and basil. Cook for 2 to 3 minutes, until the tomatoes start to release juice. Do not press on them.

3. Toss in the Pasta

1. Add the drained farfalle to the pan.
2. Toss and heat through for about a minute, just to coat the pasta in the tomato oil.

4. Add the Mozzarella and Season

Add the mozzarella off the heat so it softens at the edges instead of melting.

1. Take the pan off the heat. Add the mozzarella and toss for about 30 seconds, until the edges soften.
2. Salt a little at a time, tasting as you go.
3. Move it to a bowl or platter and serve warm or at room temperature.

Tips

• Salt the pasta water well – It is the only chance to season the pasta itself. The water should taste like a seasoned broth.
• Buy mozzarella packed in water – It is softer than the vacuum-sealed block. Drain and pat it dry so it does not water down the salad.
• Rinse the pasta if you are serving it cold – A quick cool-water rinse stops the cooking and keeps the farfalle from clumping.
• Save a few basil leaves for the top – Basil darkens in hot oil, so a pinch of fresh basil before serving keeps some color.
• Let it rest before serving – Ten minutes lets the pasta soak up the oil and tomato juice.

What to Serve With It

I keep the sides simple so the tomato and basil still come through.

• Baked Lemon Butter Tilapia – Mild fish works well here because the pasta already has olive oil and fresh tomatoes.
• Popcorn Chicken – Good when you want something crispy next to the soft pasta.
• Bacon Wrapped Asparagus – A salty roasted side that can cook in the oven while you make the salad.
• Grilled chicken – A plain grilled breast or thigh makes it a full lunch.
• Crusty bread – Use it to scoop up the olive oil and tomato juice left in the bowl.

Storage and Reheating

Keep leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up the oil as it sits, so stir in a small drizzle of olive oil and a little salt before serving again. I serve leftovers cold or at room temperature rather than reheating, since heat turns the mozzarella rubbery.

More Salad Recipes

These are the other salads I make when I want something easy and not too heavy.

• Easy Cucumber Salad – Thin cucumbers in a light vinegar dressing, done in minutes.
• Couscous Salad with Tomato, Cucumber, Feta, and Mint – Served cold, with feta and mint.
• Chickpea Salad – Filling enough to eat as a light meal on its own.
• Tuna Salad Sandwich Croissant – My tuna salad in a soft croissant for lunch.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, up to a day ahead. Keep it cold and stir in a little olive oil and a few fresh basil leaves before serving, since the basil fades and the pasta drinks up the oil overnight.

Should it be served cold or warm?

Either way. I warm it so the tomatoes soften and the mozzarella gets soft around the edges, but it is good cold or at room temperature too. If you want it completely cold, skip the pan and toss the tomatoes, basil, pasta, and mozzarella together.

What is the best pasta for this salad?

I like short pasta here. Farfalle is what I use, but penne, rotini, fusilli, orzo, or tortellini all work. Long noodles are harder to eat here.

Can I add balsamic?

Yes. I skip it to keep it close to a plain Caprese, but a drizzle of balsamic glaze or a splash of vinegar is common. You can also add a spoonful of pesto if you want more basil flavor.

Is this pasta salad healthy?

Compared with a heavy mayo pasta salad, this one feels lighter since it uses olive oil instead of mayo, plus tomatoes, basil, and fresh mozzarella. It is still pasta, so how much I eat depends on how I am serving it.

If you make this salad, leave a comment and tell me if you served it warm or cold.

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