Creamy Caprese Pasta Salad is a refreshing and hearty twist on the classic Caprese salad, made extra satisfying with tender pasta and a rich, herby dressing. With juicy cherry tomatoes, creamy mozzarella, and fragrant basil, this salad is my go-to when I want something fresh and filling that still feels light and summery.

Creamy Caprese Pasta Salad

Why You’ll Love This Recipe

I love how this salad blends familiar Caprese flavors with the creamy texture of a pasta salad. The dressing gives it a smooth, luscious coating, while the tomatoes and basil bring a pop of brightness that keeps things balanced. It’s a crowd-pleaser at barbecues and potlucks, and it also holds up well for meal prep or weekday lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (rotini, penne, or shells work best)
Cherry or grape tomatoes
Fresh mozzarella balls (ciliegine or bocconcini)
Fresh basil leaves
Mayonnaise
Greek yogurt or sour cream
Garlic
Lemon juice
Balsamic vinegar or glaze
Salt and pepper

Directions

I cook the pasta until al dente, then drain and rinse it with cold water to stop the cooking.
While the pasta cools, I mix together the creamy dressing—usually a blend of mayo, Greek yogurt, garlic, lemon juice, and a splash of balsamic vinegar.
In a large bowl, I toss the cooked pasta with the cherry tomatoes, mozzarella, and chopped fresh basil.
I pour the dressing over the salad and mix everything until well coated.
I chill the salad for at least 30 minutes before serving so the flavors meld together.

Servings and timing

This recipe makes about 6 to 8 servings. Prep and cook time together take around 25 minutes, and I like to let it chill for at least 30 minutes for best flavor. So total time is roughly 1 hour with chilling.

Variations

When I want to shake things up, I add grilled chicken or salami for protein. Roasted red peppers or olives give it more depth, and arugula or spinach can be added for an extra green bite. Sometimes I switch the dressing to pesto mixed with a bit of mayo for a basil-packed alternative.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, so there’s no reheating needed. If it dries out a bit, I just stir in a spoonful of mayo or yogurt before serving to refresh the texture.

FAQs

Can I make this pasta salad ahead of time?

Yes, I often make it the night before. It actually tastes better once the flavors have had time to meld in the fridge.

What’s the best pasta shape to use?

I like short, sturdy shapes like rotini, shells, or penne—they hold the dressing well and mix easily with the other ingredients.

Can I use a different type of cheese?

Fresh mozzarella is classic, but I’ve used cubed feta or even goat cheese for a more tangy flavor. Just adjust the salt if using a saltier cheese.

Is it okay to skip the mayo?

I can substitute all Greek yogurt for a lighter version, or use a store-bought creamy dressing if I want a shortcut.

Can I serve this warm?

Technically yes, but I prefer it chilled or at room temperature—especially with the creamy dressing, which thickens nicely in the fridge.

Conclusion

Creamy Caprese Pasta Salad is the perfect dish when I want something quick, satisfying, and full of fresh summer flavor. It’s easy to prep, endlessly customizable, and always a hit at gatherings. Whether I’m making it for a cookout or packing it for lunch, this salad brings a creamy, herby twist to a timeless favorite.

Creamy Caprese Pasta Salad

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Author: Linda
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour (including chilling)
Yield: 6–8 servings
Category: Salad / Side Dish
Method: Boiled
Cuisine: Italian-Inspired
Diet: Vegetarian

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Description

Creamy Caprese Pasta Salad combines the classic flavors of Caprese—juicy tomatoes, fresh mozzarella, and basil—with tender pasta and a rich, tangy dressing. This summer-friendly dish is perfect for potlucks, picnics, or meal prep, offering a satisfying, refreshing twist on traditional pasta salad.

Instructions

Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
In a small bowl, whisk together mayonnaise, Greek yogurt, garlic, lemon juice, and balsamic vinegar. Season with salt and pepper.
In a large bowl, combine cooled pasta, tomatoes, mozzarella, and basil.
Pour the dressing over the salad and toss until well coated.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Notes

Add grilled chicken, salami, or roasted red peppers for extra flavor.
Pesto mixed with mayo can be used instead of the balsamic dressing for a basil-forward version.
If the salad seems dry after chilling, stir in a bit more mayo or yogurt to refresh the texture.