If you’re on the hunt for a salad that’s bursting with fresh flavors and feels like summer in every bite, then you’re going to love this Caprese Pasta Salad with Cherry Tomatoes Recipe. I absolutely love how the juicy cherry tomatoes, creamy mozzarella, and fragrant basil come together with a bright, tangy dressing—plus, it’s super easy to whip up and perfect for potlucks or a quick weeknight dinner. Stick with me here, because this recipe is pure magic, and I’ve got some handy tips to make sure your salad turns out just right!

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Why You’ll Love This Recipe

Bright, Fresh Flavors: The combination of juicy cherry tomatoes and fresh basil brings a garden-fresh burst in every mouthful.
Quick and Easy: Perfect for busy days, this salad comes together in about 30 minutes without fuss.
Versatile and Crowd-Pleasing: Whether you bring it to a BBQ or serve it with dinner, everyone will keep coming back for seconds.
Make-Ahead Friendly: You can prepare this salad ahead of time, and it tastes even better after the flavors meld.

In a clear glass mixing bowl, there are five main layers: bright yellow curly pasta spirals on top, bright red halved cherry tomatoes to one side, fresh dark green basil leaves at the bottom, thinly sliced light purple red onions on the opposite side, and small white mozzarella balls scattered between the onions and tomatoes. Two wooden spoons are mixed gently by two woman's hands at the edge of the bowl. Around the bowl on a white marbled surface are a yellow lemon squeezer, a clear glass bottle with olive oil, and some fresh basil leaves. The overall colors are bright and fresh, and the textures range from smooth and soft to crisp and leafy. Photo taken with an iphone --ar 2:3 --v 7 - Caprese Pasta Salad with Cherry Tomatoes, summer pasta salad, easy Caprese pasta, fresh cherry tomato salad, Italian pasta salad

Ingredients You’ll Need

The ingredients in this Caprese Pasta Salad with Cherry Tomatoes Recipe are simple but really work together beautifully—fresh tomatoes, creamy mozzarella, fragrant basil, and a zesty dressing all balanced with a splash of balsamic vinegar. When I shop for this salad, I always hunt for the ripest cherry tomatoes and fresh basil—those are key for that authentic Caprese flavor I love.

Flat lay of cavatappi pasta twisted spirals, a small white bowl of extra-virgin olive oil glistening, a small white bowl of fresh lemon juice pale yellow, a small white bowl of dark balsamic vinegar, a small white bowl of finely grated pecorino cheese light off-white, a few garlic cloves whole and peeled, a small pile of coarse sea salt crystals, a few twists of freshly ground black pepper, a handful of halved bright red cherry tomatoes, several halved mini mozzarella balls pure white and smooth, thinly sliced rings of red onion vibrant purple, a heaping handful of fresh basil leaves deep green torn and whole, several whole brown eggs with clean shells placed nearby, all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Caprese Pasta Salad with Cherry Tomatoes, summer pasta salad, easy Caprese pasta, fresh cherry tomato salad, Italian pasta salad

Cavatappi pasta: Its curly shape traps the dressing and ingredients so every bite is flavorful.
Extra-virgin olive oil: Use a good quality one— it makes a world of difference in taste and richness.
Fresh lemon juice: Adds a bright, zesty kick that lightens the salad beautifully.
Balsamic vinegar: Gives a subtle tang and sweetness that complements the tomatoes perfectly.
Pecorino cheese: Grated and shaved for texture and a sharp, salty bite.
Garlic cloves: Grated for a mellow, even garlic flavor without harsh chunks.
Sea salt and black pepper: For seasoning and enhancing all the flavors.
Cherry tomatoes: Halved to release their sweet juices and add vibrant color.
Mini mozzarella balls: Also halved to spread creamy goodness throughout.
Red onion: Thinly sliced for a gentle sharpness and crunch.
Fresh basil leaves: Torn to release their aroma and layered in for that classic herbal note.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Caprese Pasta Salad with Cherry Tomatoes Recipe is how easily you can tweak it to suit your taste or whatever’s in your fridge. Don’t be afraid to play around and make it your own—this salad really shines when it feels personal!

Add grilled chicken or shrimp: I sometimes toss in some grilled protein to turn this side into a filling main dish—perfect for summertime dinners.
Swap the pasta: If you don’t have cavatappi, penne or fusilli work great and still catch the dressing nicely.
Make it vegan: Try cubed firm tofu or vegan mozzarella and use nutritional yeast instead of cheese for that savory touch.
Seasonal twists: In winter, roasting cherry tomatoes first adds a cozy depth, and it’s just as delicious.

How to Make Caprese Pasta Salad with Cherry Tomatoes Recipe

Step 1: Perfectly Cook and Cool Your Pasta

Start by bringing a large pot of salted water to a rolling boil. I like to add a generous pinch of salt—it seasons the pasta from the inside out. Follow the package instructions for cooking the cavatappi but aim to cook it slightly past al dente so it stays tender after chilling. Once done, drain the pasta and immediately toss it with a drizzle of olive oil to stop it from sticking together. Spread it out on a large plate or baking sheet to cool quickly and evenly. This step is key to ensure your salad doesn’t get mushy later on.

Step 2: Whisk Together the Bright Dressing

In a large bowl, whisk the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, grated pecorino, and grated garlic cloves. Add sea salt and a few grinds of black pepper to balance the flavors. I always taste the dressing here—don’t hesitate to adjust the acidity or seasoning to your liking since it really makes the salad sing.

Step 3: Toss, Add Fresh Ingredients, and Finish

Add the cooled pasta to your bowl of dressing and toss to coat all the noodles evenly. Then fold in the halved cherry tomatoes, mini mozzarella balls, thinly sliced red onion, and torn fresh basil leaves. Gently toss again so that everything mixes well but the delicate ingredients stay intact. Finally, sprinkle the shaved pecorino cheese over the top and give it one last gentle toss. Season to taste, garnish with extra basil leaves, and your salad is ready to impress.

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Pro Tips for Making Caprese Pasta Salad with Cherry Tomatoes Recipe

Don’t Overcook the Pasta: I learned the hard way that mushy pasta kills this salad’s charm—cook it just a touch past al dente and cool it quickly for the best texture.
Use Room Temperature Cheese: The mozzarella tastes best when it’s not straight from the fridge—it lets the creaminess shine through.
Tear, Don’t Chop Basil: Tearing the basil gently releases its oils without bruising, giving you a fresh herbal aroma.
Make Ahead and Chill: This salad only gets better if you let it sit for an hour or two—the flavors meld perfectly, but be sure to toss before serving.

How to Serve Caprese Pasta Salad with Cherry Tomatoes Recipe

The dish is a colorful pasta salad served in a white bowl on a white marbled surface. It has three main layers visually: the bottom layer is light yellow spiral pasta filling the bowl, the middle layer is made up of vibrant red and yellow cherry tomato halves along with small white mozzarella balls scattered evenly, and the top layer consists of fresh green basil leaves, thin slices of purple onion, and thin white shavings of cheese arranged lightly on top. A wooden spoon rests on the salad, partly submerged among the ingredients. The overall look is fresh, bright, and inviting. Photo taken with an iphone --ar 2:3 --v 7 - Caprese Pasta Salad with Cherry Tomatoes, summer pasta salad, easy Caprese pasta, fresh cherry tomato salad, Italian pasta salad

Garnishes

I love finishing this salad with a few additional fresh basil leaves—bright and gorgeous on top—and a light drizzle of good-quality olive oil for that glossy, inviting sheen. Sometimes I even add a sprinkle of crushed red pepper flakes if I want a hint of heat. Fresh cracked black pepper right before serving adds a nice punch, too.

Side Dishes

My family often pairs this Caprese pasta salad with grilled chicken or a simple roast, and it also makes a fantastic side to barbecue favorites or even crusty garlic bread. It works great alongside a fresh green salad or roasted veggies for a light but satisfying meal.

Creative Ways to Present

For special occasions, I like to serve this salad layered in a clear glass bowl so you get that colorful, appetizing look through the sides. Another fun idea is to plate individual servings in small glasses or jars at a picnic—super cute and easy for guests to grab and go!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten within the first day for the freshest texture, but if you keep it chilled, it stays quite tasty afterward—just give it a quick toss before serving.

Freezing

Since this salad has fresh tomatoes and mozzarella, freezing isn’t ideal—it can make the texture watery and the cheese grainy. I suggest enjoying it fresh or refrigerated rather than frozen.

Reheating

This salad is best served cold or at room temperature, so I don’t recommend reheating. If it’s chilled, just let it sit out for about 10 minutes before serving so the flavors and texture come back to life.

FAQs

Can I use other types of pasta in this Caprese Pasta Salad with Cherry Tomatoes Recipe?

Absolutely! While cavatappi is great because it holds the dressing well, you can substitute with other short pasta shapes like fusilli, penne, or rotini. Just be sure to cook it slightly past al dente as the pasta will absorb dressing flavors and soften a bit once chilled.
Can I prepare the salad in advance?

Yes! I actually recommend making this salad a few hours ahead or even the day before serving. The flavors deepen and blend beautifully with time. Just keep it refrigerated and give it a good toss before plating.
What can I use if I can’t find mini mozzarella balls?

If mini balls aren’t available, you can use regular fresh mozzarella and cut it into bite-size chunks or small cubes. Just be gentle to keep that creamy texture intact.
Is this salad suitable for vegans?

Not as-is, since it includes mozzarella and pecorino cheese. But you can easily make a vegan version by swapping the cheeses with plant-based alternatives and omitting the pecorino or using nutritional yeast for a cheesy flavor.

Final Thoughts

This Caprese Pasta Salad with Cherry Tomatoes Recipe holds a special place in my kitchen rotation because it’s light yet flavorful, super easy to make, and always a hit with family and friends. Whether I’m grabbing a quick lunch or bringing something to share, I know this salad never disappoints. Give it a try—you’ll see why I keep coming back to this vibrant, delicious bowl of goodness!