Caprese Pasta Salad

This Caprese pasta salad blends Italy’s fresh, vibrant colors and flavors with bold, unexpected flavor, thanks to a sun-dried tomato shallot vinaigrette that ties it all together.

Italians might raise an eyebrow at the idea of pasta in a Caprese salad—but that’s exactly what makes this dish so fun. Traditional Insalata Caprese is all about simplicity: ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil. No pasta, no extras. Just pure, fresh ingredients arranged to reflect the colors of the Italian flag—red, white, and green. But once pasta entered the picture, likely by a chef in an American kitchen looking for something heartier, Caprese became something else entirely: a celebration of Italian flavors with a little more substance and versatility.

With spring and summer fast approaching, I’ve been looking for a salad that can serve as a light meal on its own or slide effortlessly into a picnic spread or weeknight dinner lineup. This recipe does exactly that. It takes the soul of Caprese and reimagines it with al dente bowtie pasta and a sun-dried tomato shallot vinaigrette that brings bold flavor without overshadowing the vibrant ingredients. The goal wasn’t just to make a Caprese pasta salad—it was to make my Caprese pasta salad.

It’s not strictly traditional, and I’m okay with that. This version stays true to the essence of Caprese while offering something a little unexpected—something that feels fresh, satisfying, and entirely my own.

Why You’ll Love This Caprese Pasta Salad

• Fresh, vibrant ingredients
  Juicy tomatoes, creamy mozzarella, and fragrant basil bring the classic Caprese flavor—and those signature Italian colors—to every bite.

• A bold twist on tradition
  The sun-dried tomato shallot vinaigrette adds unexpected depth and tang, giving this salad a flavorful edge that sets it apart.

• Perfectly balanced texture
  Farfalle pasta adds heartiness without overwhelming the dish, while the bite-sized ingredients keep things light and satisfying.

• Versatile and make-ahead friendly
  Serve it as a side or a light main dish—it’s easy to prepare in advance and holds up beautifully for picnics, potlucks, or easy lunches.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

What You’ll Need for this Caprese Pasta Salad

Vinaigrette Key Ingredients:

• White wine vinegar – Adds a bright, clean acidity that keeps the vinaigrette light in color and flavor.
• Sun-dried tomato paste – Provides bold, concentrated flavor with just a small amount. Look for it in a tube or jar in the tomato products aisle.
• Dijon mustard – Helps emulsify the vinaigrette while adding sharpness and depth.
• Freshly grated parmesan – Offers a subtle savory layer that rounds out the vinaigrette. (See note #1.)
• Anchovy paste (optional) – Just a pinch deepens the umami without adding fishiness.
• Shallot – A milder alternative to onion, it softens the vinaigrette with its delicate, slightly sweet flavor.

Salad Key Ingredients:

• Farfalle pasta – Bowtie-shaped pasta that holds dressing well and adds a pleasant bite.
• Grape tomatoes (or cherry tomatoes) – Juicy, sweet, and vibrant, grape tomatoes bring fresh flavor and color to the salad. Cherry tomatoes can be used if preferred. (See note #2.)
• Bocconcini mozzarella balls – These small, tender balls of fresh mozzarella are mild, creamy, and perfectly bite-sized for pasta salad. If you can’t find Bocconcini, look for Ciliegine (even smaller mozzarella balls) or simply dice a larger ball of fresh mozzarella into bite-sized pieces.
• Fresh basil leaves – Torn or thinly sliced, basil brings brightness and aromatic depth to the dish.

On-Hand Staples You Likely Have in Your Pantry

• Extra virgin olive oil
• Honey (optional, for balance)
• Kosher salt
• Freshly ground black pepper

How to Prepare Caprese Pasta Salad

Make the Vinaigrette

Step One – Prep the shallot:
Finely mince the shallot and set it aside.

Step Two – Combine the base ingredients:
In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, sun-dried tomato paste, honey (if using), and the minced shallot until well combined.

Step Three – Add parmesan and anchovy paste:
Stir in the grated parmesan and anchovy paste, if using. This adds depth and a savory note.

Step Four – Emulsify:
Slowly drizzle in the olive oil while whisking steadily to form a smooth emulsion.

Step Five – Season and rest:
Season with kosher salt and black pepper to taste. Let the vinaigrette sit for 10 to 15 minutes to allow the flavors to meld.

Assemble the Salad

Step One – Cook the pasta:
Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and rinse briefly with cool water to stop the cooking. Set aside to cool.

Step Two – Prepare the ingredients:
While the pasta cools, halve the grape tomatoes and mozzarella balls. Tear or chiffonade the basil leaves.

Step Three – Combine the salad:
In a large mixing bowl, add the cooled pasta, tomatoes, mozzarella, and basil.

Put It All Together

Step One – Dress the salad:
Pour the vinaigrette over the salad and toss gently to combine, ensuring everything is evenly coated.

Step Two – Taste and adjust:
Give it a final taste and adjust seasoning with a pinch more salt or pepper, if needed.

Step Three – Serve or chill:
Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to come together. Gently toss again just before serving.

Serving Suggestions

This Caprese pasta salad is as versatile as it is flavorful. Here are a few ways to enjoy it:

• As a light lunch – It stands on its own beautifully, thanks to the hearty pasta and rich mozzarella.
• With grilled proteins – Serve it alongside grilled chicken, steak, shrimp, or salmon for a complete, summery meal.
• At picnics or potlucks – It travels well and can be made ahead, making it a great option for gatherings.
• Next to crusty bread – Pair with a warm baguette or focaccia to soak up every bit of vinaigrette.

Whether served warm or chilled, this pasta salad holds up well and is easy to adapt to a variety of occasions.

The vinaigrette pairs beautifully with pasta salads, leafy greens, grilled vegetables, or spooned over roasted chicken or shrimp for a flavorful finish.

Storage Tips for Caprese Pasta Salad

Store the Caprese pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it rests, but for best texture, it’s ideal within the first 24 hours. If the pasta has absorbed some of the vinaigrette, you can refresh the salad with a small splash of olive oil or vinegar before serving.

Store the vinaigrette in an airtight container or sealed jar in the refrigerator for up to 5 days. If it solidifies or separates, let it sit at room temperature for a few minutes and give it a good shake or whisk before using again.

Caprese Pasta Salad

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This Caprese pasta salad reimagines the classic with bold flavor and fresh texture—tossing farfalle, sweet grape tomatoes, Bocconcini, and basil in a one-of-a-kind sun-dried tomato shallot vinaigrette. It’s vibrant, satisfying, and anything but ordinary.

• Author: Foodienoise
• Prep Time: 10 minutes
• Put It All Together: 5 minutes
• Total Time: 15 minutes
• Yield: 8 (4-ounce) servings 1x
• Category: Salad
• Method: No-cook
• Cuisine: Italian, Mediterranean

Ingredients

Units USM Scale 1x2x3x

Vinaigrette

• 3 tablespoons white wine vinegar (or substitute lemon juice)
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons sun-dried tomato paste
• 1 teaspoon honey (optional, for balance)
• 1 tablespoon finely minced shallot
• 2 teaspoons freshly grated parmesan (see note #1)
• A small pinch of anchovy paste (optional)
• 1/2 cup extra virgin olive oil
• Kosher salt, to taste (start with 1/4 teaspoon)
• Freshly ground black pepper, to taste (start with a pinch)

Salad

• 12 ounces farfalle pasta (about 3/4 of a standard 1-pound box)
• 2 cups grape tomatoes, halved (or cherry tomatoes, if preferred, see note #2)
• 8 ounces Bocconcini or Ciliegine mozzarella balls (drained and halved if large)
• 3/4 to 1 cup fresh basil leaves (torn or chiffonade cut)

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Instructions

Make the Vinaigrette

1. Finely mince the shallot and set it aside.
2. In a small bowl or jar, whisk together the white wine vinegar, Dijon mustard, sun-dried tomato paste, honey (if using), and minced shallot until well combined.
3. Stir in the grated parmesan and anchovy paste, if using.
4. Slowly drizzle in the olive oil while whisking steadily to form a smooth emulsion.
5. Season with kosher salt and black pepper to taste. Let the vinaigrette sit for 10 to 15 minutes.

Assemble the Salad

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and rinse briefly with cool water. Set aside to cool.
2. While the pasta cools, halve the grape tomatoes and mozzarella balls. Tear or chiffonade the basil leaves.
3. In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.

Put It All Together

1. Pour the vinaigrette over the salad and toss gently to coat evenly.
2. Taste and adjust seasoning with more salt or pepper, if needed.
3. Serve immediately, or refrigerate for up to 2 hours. Toss again just before serving.

Notes

1. Freshly grated parmesan is recommended for the best texture and flavor.
2. Grape tomatoes are slightly firmer and less juicy, which helps them hold their shape better in pasta salads. Cherry tomatoes are sweeter and juicier—either will work, depending on your preference.