Summer is officially here and that means it is pasta salad season. I love a good pasta salad as a side dish at a barbecue, but in this case, I wanted to create one that’s a meal all on its own. By using a good high protein pasta, pasta salad can totally be the star of your meal. This Caprese Pasta Salad is simple, quick and easy to throw together, and is great as a side dish or all on its own. Hope you enjoy it as much as we did!
Making caprese pasta salad
I don’t know about you, but when it’s super hot out, I don’t feel like standing over a hot stove, so I like that this recipe requires minimal cooking. First, you’ll just cook your pasta according to package instructions, drain it, and set it aside to cool. I recently started using Brami’s protein pasta (I love the clean, simple ingredients, and it has great taste and texture) so that’s what I used here. You could also sub in a gluten free or low carb pasta if those better fit your lifestyle!
Meanwhile, chop your tomatoes, mozzarella, and basil and set them aside. Then mix up your dressing ingredients and whisk them together, and now you’re ready to assemble. Combine pasta, mozzarella, tomato, and basil and give it a quick toss. Add in your dressing and toss to coat. You can enjoy the salad immediately, or let it sit in the fridge and marinade for a few hours before enjoying. Add some grilled chicken breast on top if you’re looking to up the protein content even more and enjoy! Store leftovers an airtight container in the fridge.
Tips, Tricks, and Variations for the Perfect Pasta Salad
- Cool it down: Do not toss your hot-off-the-stove pasta directly with the fresh mozzarella and basil, unless you want a melted, stringy blob (which is probably still delicious, but not exactly “pasta salad” vibes). Let the pasta cool completely to room temperature before assembling.
- The “marinate” move: While you can totally eat this immediately, letting it sit in the fridge for 2–3 hours transforms it from a good pasta salad into an unforgettable one. The pasta will soak up that balsamic-lemon vinaigrette like a sponge.
- Meal prep magic: If you plan on making this ahead for the week, hold back a little bit of the dressing and a splash of fresh olive oil. Pasta loves to drink up liquid, so a quick toss with an extra drizzle right before serving will bring it right back to life.
- Want more protein? To keep this super filling, I love using a protein pasta (like this one), but you can also throw in diced grilled chicken breast, shredded rotisserie chicken, or even chickpeas for a vegetarian protein boost.
- Go pro with the balsamic: If you want to make this look and taste like it came straight from a gourmet deli, drizzle a thick balsamic glaze over the top and garnish with some fresh basil and shredded parmesan cheese just before serving.
People Also Ask (FAQ)
How do you keep pasta salad from drying out?
To keep pasta salad from drying out, rinse the cooked pasta under cold water to stop the cooking process and wash away excess starch. If you are making the salad ahead of time, toss it with about two-thirds of the dressing initially, and save the remaining third to mix in right before serving. A quick drizzle of olive oil or a squeeze of fresh lemon juice can also instantly refresh dried-out pasta salad.
Should you rinse pasta for a cold pasta salad?
Yes, you should always rinse your pasta with cold water when making a cold pasta salad. Rinsing stops the cooking process immediately so the noodles stay al dente and don’t get mushy. It also cools the pasta down quickly and removes excess starch, preventing the noodles from sticking together in a clump. I sometimes add a little drizzle of olive oil if I’m worried about sticking.
What goes well with Caprese Pasta Salad?
Caprese Pasta Salad is incredibly versatile and pairs beautifully with summer barbecue favorites like grilled chicken breast, turkey burgers, sirloin steak, or grilled shrimp. It also makes a fantastic, refreshing side dish alongside a light soup or a crisp green sandwich wrap.
Can I make Caprese Pasta Salad the night before?
Absolutely! Caprese Pasta Salad tastes even better when made the night before because it gives the tomatoes, basil, and fresh mozzarella time to marinate in the homemade balsamic vinaigrette. Just store it in an airtight container in the refrigerator, and give it a quick toss before serving. If the pasta has absorbed too much dressing overnight, simply revive it with a tiny splash of extra dressing or olive oil.
More Pasta Salad Inspo!
Whether you’re using protein pasta, regular pasta, or your favorite gluten free noodle, I’ve got lots of great ideas for what to do with it.
- Street Corn Pasta Salad is a summer favorite, with sweet and smoky flavors and lots of corn
- Hot Honey Peach Pasta Salad is bright, tangy and refreshing
- High Protein Chimichurri Steak Pasta Salad is big on flavor and super filling
Caprese Pasta Salad
Equipment
- Pasta Pot
- Mixing Bowls
Ingredients
- 6 cups cooked protein pasta 12 oz boxed cooked
- 1.5 cup mozzarella pearls chopped in half
- 3 cups cherry tomatoes sliced in half
- 1/4 cup fresh basil leaves thinly sliced
- salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp fresh squeezed lemon juice
- 1 clove garlic pressed
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta of choice according to package instructions, drain, and set aside to cool.
- Chop your tomatoes, mozzarella, and bail and add to your cooled pasta.
- In a small mixing bowl, whisk together dressing ingredients and pour over pasta salad. Mix well to fully coat. Enjoy immediately or let it sit in the fridge for a few hours (or overnight) to marinate.
- Store leftovers in an airtight container in the fridge. Enjoy!
