Caprese Pasta Salad
Easy Caprese pasta salad with fusilli, cherry tomatoes, mozzarella, basil, and arugula. Make the dressing ahead for best flavor.
This recipe keeps it pretty simple, with the exception of adding arugula. Feel free to add your favorite vegetables into the mix. Sometimes I like adding green olives and shaved zucchini.
Yield: 4 large servings
- Make the dressing ahead and let the pasta soak in it for best flavor.
- Use short pasta cooked al dente and add basil and arugula just before serving.
- Customize with olives, shaved zucchini, roasted peppers, or protein like chicken.
Preparation Instructions:
1. Whisk together vinegar, oil, and dressing spice mix. Let sit for at least an hour. This dressing is best when made the night before.
2. Toss ingredients together in a mixing bowl, add pepper to taste, and serve.
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More About This Recipe
This salad gets better when the pasta has a chance to soak up the dressing. If you’re making this salad ahead of time, add the basil and arugula before serving.
If you enjoyed this recipe, check out more Italian recipes here.
Frequently Asked Questions
How long does Caprese pasta salad keep in the fridge?
Stored in an airtight container, it stays good for 3 to 4 days. Fresh basil and arugula lose texture quickly, so add them right before serving. Mozzarella and tomatoes may release liquid over time, so drain or pat them dry if storing for more than a day.
Can I make this salad ahead of time?
Yes. The dressing can be made the night before and the salad can be tossed and chilled for at least an hour or overnight. Add the basil and arugula just before serving to keep them bright and crisp.
What pasta is best for this salad?
Short shaped pasta like fusilli, rotini, or penne works best because it holds the dressing. Cook the pasta al dente, rinse briefly with cold water to stop cooking, then chill before tossing.
How do I prevent the salad from getting soggy?
Cook pasta al dente and chill it well, use a sensible amount of dressing, and add delicate greens only before serving. Pat tomatoes and mozzarella dry and drain excess liquid from fresh mozzarella.
Can I make this salad vegan or gluten free?
Yes. Use gluten free pasta to make it gluten free. For a vegan version swap the mozzarella for a plant based cheese, marinated tofu, or roasted chickpeas for texture.
What are good mix-in ideas to change the salad up?
Try green olives, shaved zucchini, cucumber, roasted red peppers, red onion, or grilled chicken or shrimp for protein. Add-ins should be chopped to similar bite sizes to keep the texture balanced.
Can I substitute the Italian Salad Dressing Mix?
If you do not have the mix, use a bottled Italian dressing or whisk together olive oil, red wine vinegar, garlic, and a pinch of dried herbs and salt. Taste and adjust the oil to vinegar ratio to your preference.
Should I serve the salad chilled or at room temperature?
Either works. It is commonly served chilled but letting it sit 15 to 20 minutes at room temperature before serving brings out the flavors. Keep basil and arugula out until right before serving for best texture.
How long does Caprese pasta salad keep in the fridge?
Stored in an airtight container, it stays good for 3 to 4 days. Fresh basil and arugula lose texture quickly, so add them right before serving. Mozzarella and tomatoes may release liquid over time, so drain or pat them dry if storing for more than a day.
Can I make this salad ahead of time?
Yes. The dressing can be made the night before and the salad can be tossed and chilled for at least an hour or overnight. Add the basil and arugula just before serving to keep them bright and crisp.
What pasta is best for this salad?
Short shaped pasta like fusilli, rotini, or penne works best because it holds the dressing. Cook the pasta al dente, rinse briefly with cold water to stop cooking, then chill before tossing.
How do I prevent the salad from getting soggy?
Cook pasta al dente and chill it well, use a sensible amount of dressing, and add delicate greens only before serving. Pat tomatoes and mozzarella dry and drain excess liquid from fresh mozzarella.
Can I make this salad vegan or gluten free?
Yes. Use gluten free pasta to make it gluten free. For a vegan version swap the mozzarella for a plant based cheese, marinated tofu, or roasted chickpeas for texture.
What are good mix-in ideas to change the salad up?
Try green olives, shaved zucchini, cucumber, roasted red peppers, red onion, or grilled chicken or shrimp for protein. Add-ins should be chopped to similar bite sizes to keep the texture balanced.
Can I substitute the Italian Salad Dressing Mix?
If you do not have the mix, use a bottled Italian dressing or whisk together olive oil, red wine vinegar, garlic, and a pinch of dried herbs and salt. Taste and adjust the oil to vinegar ratio to your preference.
Should I serve the salad chilled or at room temperature?
Either works. It is commonly served chilled but letting it sit 15 to 20 minutes at room temperature before serving brings out the flavors. Keep basil and arugula out until right before serving for best texture.
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