Creamy Caprese Pasta Salad Recipe

There's something utterly irresistible about the combination of juicy tomatoes, fresh basil, and creamy mozzarella. Add a luscious, tangy dressing and tender pasta, and you've got a summer dream in a bowl: Creamy Caprese Pasta Salad.

I first created this dish for a family barbecue when I wanted something more indulgent than a typical oil-based pasta salad. One bite of that creamy, basil-kissed dressing over rotini and cherry tomatoes, and everyone was hooked. It’s now a staple at every picnic, potluck, and even weeknight dinner.

This salad is not only bursting with fresh flavor—it’s quick, easy, and perfect for meal prep. Let’s dig into why this one deserves a spot on your go-to recipe list.

Why You'll Love This Creamy Caprese Pasta Salad

This salad is the perfect blend of comfort and freshness. Whether you're whipping it up for a backyard party or just want a satisfying no-fuss dinner, it checks all the right boxes.

It’s ridiculously easy and quick to prepare.
You can have this dish ready in about 30 minutes, and most of that time is hands-off while the pasta cooks. The rest is just stirring and tossing—a dream for busy nights.

Perfectly creamy without being heavy.
Thanks to a blend of Greek yogurt and mayo, the dressing is rich but still light enough to keep the salad refreshing. It clings beautifully to every piece of pasta and mozzarella.

Budget-friendly ingredients that stretch.
A handful of pantry staples, some fresh produce, and mozzarella pearls are all it takes. You'll feed a crowd without breaking the bank.

It’s as versatile as it is delicious.
Serve it cold, warm, or at room temperature. Add grilled chicken or leave it vegetarian. It’s ideal for picnics, lunches, or even as a main course.

This Creamy Caprese Pasta Salad brings together the best of both worlds—indulgent and fresh—so you’ll want to keep this recipe on repeat.

Ingredients Notes

The success of this salad hinges on a few thoughtfully chosen ingredients. Let’s take a closer look at what makes each component essential.

The pasta sets the tone for the entire dish. I recommend using rotini or fusilli, as their spirals are perfect for capturing the creamy dressing. Elbow macaroni or penne also work well. Be sure to cook the pasta just until al dente, so it doesn’t become mushy once combined with the dressing.

Fresh cherry tomatoes bring a pop of sweetness and vibrant color. Halving them ensures you get juicy bites in every forkful. Grape tomatoes work too, and if you're in a pinch, diced Roma tomatoes will do—but fresh is key here.

Mozzarella pearls are the star of the show. Their delicate, milky texture pairs perfectly with the dressing and balances out the acidity from the tomatoes. If you can’t find pearls, just dice a block of fresh mozzarella into small cubes.

Greek yogurt and mayo make up the base of the creamy dressing. The yogurt adds a pleasant tang while the mayo brings in richness. I love using full-fat Greek yogurt for extra body, but you can go lighter if preferred.

Fresh basil is non-negotiable. Its herbal aroma and flavor are what make this a true Caprese-inspired dish. Tear it by hand just before serving to avoid bruising and to preserve its vibrant green hue.

You’ll also need a few kitchen basics: a sharp knife, a large mixing bowl, a whisk, and a pot to boil your pasta. Nothing fancy—just practical tools you likely already have on hand.

How To Make This Creamy Caprese Pasta Salad

Making this salad is a breeze and requires just a few simple steps to bring it all together.

Start by boiling your pasta in generously salted water. Salt is key here—it seasons the pasta itself. Cook until just al dente, then drain and rinse under cool water to stop the cooking process and keep it from sticking.

While the pasta cools, halve your cherry tomatoes and tear your fresh basil. Drain your mozzarella pearls and pat them dry with a paper towel. This ensures they don’t water down the dressing later.

In a large bowl, whisk together your Greek yogurt, mayonnaise, a splash of white balsamic vinegar (for tang), garlic powder, salt, pepper, and a dash of Italian seasoning. The result should be smooth, thick, and flavorful—taste and adjust as needed.

Toss the cooled pasta into the bowl, followed by the tomatoes and mozzarella. Stir gently until everything is well coated in that creamy goodness. Finally, fold in the fresh basil. You’ll notice the aroma come alive the moment it hits the bowl.

This salad is ready to serve immediately but tastes even better after chilling for 1–2 hours. Letting it rest gives the flavors time to meld and makes it even more refreshing.

Storage Options

One of the best things about this pasta salad? It stores like a dream.

Store leftovers in an airtight container in the fridge for up to 4 days. If it starts to dry out a bit, just stir in a spoonful of yogurt or a drizzle of olive oil before serving.

If you’re making it ahead for an event, you can prep all the components the day before—just keep the dressing separate and toss everything together a couple of hours before serving.

Freezing isn’t recommended for this dish. The creamy dressing and fresh mozzarella don’t thaw well and can become watery or grainy.

To reheat (if you prefer it warm), microwave individual portions for about 30 seconds, then stir. It won’t be quite as creamy, but it’s still delicious.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to tweak it based on your preferences or what you have on hand.

Add grilled chicken or shrimp to turn it into a hearty main dish. Just slice and toss right in after the pasta has cooled. Leftover rotisserie chicken also works beautifully.

Try different cheeses like diced provolone or burrata for a more decadent version. Even crumbled feta adds a nice salty contrast to the sweet tomatoes.

Swap in other herbs if basil isn’t your thing or isn’t available. Fresh parsley or even a bit of arugula can give the salad a unique twist.

Make it vegan by using plant-based yogurt and mayo, and swapping the mozzarella for dairy-free alternatives. You'll still get that creamy texture and bold flavor.

Use whole wheat or gluten-free pasta if dietary restrictions apply. The salad holds up well with most pasta types, as long as they're not too delicate.

Don't be afraid to experiment—this recipe is a great canvas for your creativity. Try it once and you’ll find yourself making new versions all season long.

Print