Simple Caprese Pasta Salad

I’ve been making this caprese pasta salad on repeat all summer, and I honestly can’t get enough of it! There’s something magical about the combination of juicy cherry tomatoes and creamy mozzarella tossed with perfectly cooked fusilli – it’s become my go-to dish for potlucks, picnics, and those nights when I just want something fresh and satisfying without spending hours in the kitchen.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1650
• Protein: 55-65 g
• Fat: 80-90 g
• Carbohydrates: 140-155 g

Ingredients

For the pasta:

• 6 oz fusilli (I always use Barilla for a perfect al dente bite)

For the dressing:

• 1/3 cup extra virgin olive oil
• 2 pints cherry tomatoes
• 1/2 tsp sea salt
• 4 tsp balsamic vinegar
• 1 clove garlic, minced
• 1/4 tsp freshly ground black pepper

For assembly:

• 8 oz mozzarella (diced into 1/2-inch cubes for even distribution)
• 1/4 cup fresh basil, julienned

Step 1: Cook the Pasta to Perfect Al Dente

• 6 oz fusilli
• Salt for pasta water

Bring a large pot of salted water to a rolling boil, then add the fusilli and cook according to package directions until al dente—usually around 9-10 minutes.

I always use Barilla because it holds its texture perfectly in a cold salad without turning mushy.

Drain the pasta thoroughly in a colander and set aside to cool slightly while you prepare the tomato mixture.

Step 2: Burst the Tomatoes and Build the Vinaigrette Base

• 1/3 cup extra virgin olive oil
• 2 pints cherry tomatoes
• 1/2 tsp sea salt
• 1 clove garlic, minced

Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the cherry tomatoes and sea salt.

Cook for 6-12 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices—this creates a light, flavorful sauce base.

Add the minced garlic in the final minute of cooking, stirring constantly to prevent burning.

Remove from heat and let cool for 2-3 minutes.

Step 3: Combine Pasta with Tomato Mixture and Cool

• Cooked pasta from Step 1
• Tomato mixture from Step 2

Add the cooled pasta from Step 1 directly into the warm tomato mixture in the skillet, stirring gently to coat every piece.

The residual warmth will help the pasta absorb the flavors without cooking further.

Let the mixture cool to room temperature, about 10-15 minutes, stirring occasionally to ensure even cooling and flavor distribution.

Step 4: Finish with Fresh Cheese, Basil, and Vinegar

• 8 oz mozzarella, diced into 1/2-inch cubes
• 1/4 cup fresh basil, julienned
• 4 tsp balsamic vinegar
• 1/4 tsp freshly ground black pepper

Once the pasta has cooled to room temperature, gently fold in the diced mozzarella, fresh basil, balsamic vinegar, and freshly ground black pepper.

I like to add the vinegar last and fold gently to ensure the delicate mozzarella cubes stay intact rather than getting broken apart by aggressive stirring.

Let the salad rest for at least 20 minutes before serving—this allows the flavors to meld beautifully while the cheese softens slightly from the warm pasta.

Simple Caprese Pasta Salad

Delicious Simple Caprese Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 1575

Ingredients Method

Ingredients

  

For the pasta:

• 6 oz fusilli (I always use Barilla for a perfect al dente bite)

For the dressing:

• 1/3 cup extra virgin olive oil
• 2 pints cherry tomatoes
• 1/2 tsp sea salt
• 4 tsp balsamic vinegar
• 1 clove garlic, minced
• 1/4 tsp freshly ground black pepper

For assembly:

• 8 oz mozzarella (diced into 1/2-inch cubes for even distribution)
• 1/4 cup fresh basil, julienned

Method

 

1. Bring a large pot of salted water to a rolling boil, then add the fusilli and cook according to package directions until al dente—usually around 9-10 minutes. I always use Barilla because it holds its texture perfectly in a cold salad without turning mushy. Drain the pasta thoroughly in a colander and set aside to cool slightly while you prepare the tomato mixture.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the cherry tomatoes and sea salt. Cook for 6-12 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices—this creates a light, flavorful sauce base. Add the minced garlic in the final minute of cooking, stirring constantly to prevent burning. Remove from heat and let cool for 2-3 minutes.
3. Add the cooled pasta from Step 1 directly into the warm tomato mixture in the skillet, stirring gently to coat every piece. The residual warmth will help the pasta absorb the flavors without cooking further. Let the mixture cool to room temperature, about 10-15 minutes, stirring occasionally to ensure even cooling and flavor distribution.
4. Once the pasta has cooled to room temperature, gently fold in the diced mozzarella, fresh basil, balsamic vinegar, and freshly ground black pepper. I like to add the vinegar last and fold gently to ensure the delicate mozzarella cubes stay intact rather than getting broken apart by aggressive stirring. Let the salad rest for at least 20 minutes before serving—this allows the flavors to meld beautifully while the cheese softens slightly from the warm pasta.