why make this recipe
This salad is fresh, creamy, and easy. It mixes pasta with bright tomatoes, soft mozzarella, and fresh basil. It works for a quick meal, a picnic, or a side dish at a party.
introduction
Creamy Caprese Pasta Salad combines classic Caprese flavors with a mild, creamy dressing. It keeps the bright taste of tomato and basil while adding pasta to make it hearty. You can make it ahead and serve it cold or at room temperature.
how to make Creamy Caprese Pasta Salad
Make the pasta, cool it, mix a simple creamy balsamic dressing, and toss with tomatoes, mozzarella, and basil. Chill a little so the flavors join. Finish with extra basil or a little extra vinegar if you like.
Ingredients :
- 12 oz (about 340 g) short pasta (rotini, penne, or bow tie)
- 2 cups cherry or grape tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or mozzarella pearls, drained
- 1 cup fresh basil leaves, torn or chopped
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt (or more mayo if you prefer)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper to taste
Directions :
- Cook the pasta in salted boiling water until just tender. Drain and rinse under cold water to stop cooking. Let pasta cool.
- In a bowl, whisk together mayonnaise, Greek yogurt, olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Taste and adjust seasoning.
- In a large bowl, add cooled pasta, halved tomatoes, and mozzarella. Pour the dressing over the salad.
- Gently toss until all pieces are coated with the dressing.
- Fold in fresh basil leaves last so they stay bright.
- Chill in the fridge for 30 minutes if you want it cold. Taste and add more salt, pepper, or balsamic if needed before serving.
how to serve Creamy Caprese Pasta Salad
Serve chilled or at room temperature. Put extra basil leaves on top. A light drizzle of balsamic or a little olive oil on top makes it look nice. This salad goes well with grilled chicken, a green salad, or plain crusty bread.
how to store Creamy Caprese Pasta Salad
Store in an airtight container in the fridge for up to 3–4 days. Fresh basil can darken over time, so add extra basil just before serving. If the salad thickens, stir in a splash of olive oil or a teaspoon of water to loosen it.
tips to make Creamy Caprese Pasta Salad
- Do not overcook the pasta. Al dente keeps texture after chilling.
- Cool the pasta quickly under cold water to stop cooking.
- Use small mozzarella balls so you do not need to cut them.
- Add dressing a little at a time and taste as you go.
- If you want lighter fat, use more Greek yogurt and less mayonnaise.
variation (if any)
- Add cooked, sliced chicken breast for more protein.
- Use whole wheat or gluten-free pasta if needed.
- Swap the mayonnaise for plain yogurt and a teaspoon of honey for a different creamy taste.
- Add chopped cucumber or sliced bell pepper for extra crunch.
FAQs
Q: Can I make this ahead of time?
A: Yes. Make it a few hours or the day before. Keep it in the fridge and add fresh basil right before serving.
Q: How long will it keep in the fridge?
A: It keeps well for 3 to 4 days. The texture of mozzarella and basil may change after a few days.
Q: Can I use a different cheese?
A: Yes. Small fresh mozzarella is best for a Caprese feel, but you can use cubed fresh cheese or a milder cheese you like.
Q: Is this salad good warm?
A: It is made to be served cold or at room temperature. Warm pasta will change the texture and flavor of the fresh ingredients.
Q: Can I make it dairy-free?
A: To make dairy-free, use a dairy-free mayo and a dairy-free cheese substitute or omit the mozzarella.
Conclusion
For a recipe with a creamy balsamic dressing and classic Caprese flavors, you can compare ideas in this easy recipe collection at Caprese Pasta Salad with Creamy Balsamic Dressing. For another take on creamy balsamic Caprese pasta, see this simple version for extra ideas at Creamy Balsamic Caprese Pasta Salad – Pinch me, I’m eating.
Print
Creamy Caprese Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh, creamy pasta salad that combines classic Caprese flavors with a hearty touch.
Ingredients
- 12 oz (about 340 g) short pasta (rotini, penne, or bow tie)
- 2 cups cherry or grape tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or mozzarella pearls, drained
- 1 cup fresh basil leaves, torn or chopped
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt (or more mayo if preferred)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook the pasta in salted boiling water until just tender. Drain and rinse under cold water to stop cooking. Let pasta cool.
- Whisk together mayonnaise, Greek yogurt, olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Taste and adjust seasoning.
- Add the cooled pasta, halved tomatoes, and mozzarella to a large bowl. Pour the dressing over the salad.
- Gently toss until all pieces are coated with the dressing.
- Fold in fresh basil leaves last so they stay bright.
- Chill in the fridge for 30 minutes if you want it cold. Taste and add more salt, pepper, or balsamic if needed before serving.
Notes
Store in an airtight container in the fridge for up to 3–4 days. If the salad thickens, stir in a splash of olive oil or a teaspoon of water to loosen it.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, Caprese, creamy dressing, summer salad, easy recipe
