There's something undeniably comforting about a big bowl of pasta salad, especially when it's infused with the flavors of a classic Caprese. Creamy, tangy, and bursting with fresh basil and juicy tomatoes, this Creamy Caprese Pasta Salad is everything you crave on a warm afternoon or at a weekend potluck.

I created this dish one summer when I had an overabundance of cherry tomatoes and basil from my garden. What began as a way to avoid food waste has since become a crowd-pleasing staple—quick enough for busy weeknights and elegant enough for special occasions.

Let me show you why this salad deserves a spot on your table.

Why You'll Love This Creamy Caprese Pasta Salad

Get ready to fall in love with your new favorite summer side. This Creamy Caprese Pasta Salad is more than just delicious—it’s a simple, satisfying dish that checks all the boxes.

First off, it’s incredibly easy to throw together. You can have everything prepped and mixed in just about 30 minutes, making it perfect for last-minute get-togethers or impromptu picnics.

It’s budget-friendly, too. With just a handful of affordable ingredients like pasta, cherry tomatoes, and mozzarella, you can feed a crowd without breaking the bank. Even better, it uses ingredients that are often already in your pantry or fridge.

Flavor-wise, it’s the perfect balance of creamy and fresh. The tangy dressing hugs every twist and turn of the pasta, while the burst of sweetness from ripe tomatoes and the richness of mozzarella pearls bring everything into harmony.

And let’s not forget how versatile it is. Whether you want to serve it cold or room temperature, as a side or light main dish, this pasta salad can flex to fit just about any occasion.

Now that your mouth is watering, let’s take a look at the simple but impactful ingredients that make this dish shine.

Ingredients Notes

The magic of this Creamy Caprese Pasta Salad lies in its fresh ingredients and how beautifully they complement one another. Every element has a role, and when combined, they create something truly memorable.

Pasta forms the hearty base of the salad. I recommend rotini or fusilli for their ability to trap that creamy dressing in every spiral. You could also go with bowtie or penne if you prefer a different shape. Just make sure to cook it until al dente—firm enough to hold up once mixed with the dressing.

Cherry tomatoes are essential for that juicy, vibrant pop of flavor. Choose ripe, sweet ones for the best results. You can halve them for easier bites and a prettier presentation. If you have garden-fresh tomatoes, even better—they’ll elevate the salad with their natural sweetness.

Fresh mozzarella pearls bring a creamy, delicate richness to the dish. They’re soft and mild, which balances perfectly against the tangy dressing and acidity of the tomatoes. If you can’t find pearls, you can chop up a ball of fresh mozzarella into bite-sized pieces.

Fresh basil adds an unmistakable aromatic touch. Tear it by hand instead of chopping it with a knife to preserve its essential oils and fresh appearance. It infuses every bite with that classic Caprese flair.

For the dressing, I use a blend of mayonnaise and Greek yogurt for a creamy base, brightened up with a splash of red wine vinegar and a pinch of garlic powder. It’s a little tangy, super smooth, and coats the pasta beautifully.

No special equipment is needed—just a large mixing bowl, a pot for boiling pasta, and a good knife for slicing your ingredients. Simple tools for a simply delicious dish.

How To Make This Creamy Caprese Pasta Salad

Putting this pasta salad together is as easy as boiling water—literally. Here’s how to make it step-by-step, with tips to ensure everything comes out perfectly.

Start by boiling a large pot of salted water. Add your pasta of choice and cook until just al dente, typically a minute or two less than the package instructions. Drain and rinse under cool water to stop the cooking and bring the temperature down for mixing.

While the pasta is cooling, prepare the rest of your ingredients. Halve the cherry tomatoes, drain the mozzarella pearls, and tear the fresh basil leaves into small pieces. You want all the components prepped before assembling, so everything blends evenly.

In a small bowl, whisk together the creamy dressing. Combine mayonnaise, Greek yogurt, red wine vinegar, a touch of olive oil, garlic powder, salt, and freshly cracked black pepper. Mix until smooth and taste to adjust seasoning—it should be slightly tangy and rich, but not overpowering.

Transfer the cooled pasta to a large mixing bowl and pour in the dressing. Toss until every noodle is coated. Then gently fold in the cherry tomatoes, mozzarella pearls, and basil. Be careful not to mash the cheese or tomatoes—they should remain intact and glossy.

Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and the dressing to soak into the pasta for maximum flavor. You can serve it cold or closer to room temperature depending on your preference.

Altogether, you’re looking at about 30 minutes from start to finish, including prep and chill time. It’s fresh, satisfying, and sure to impress.

Storage Options

This pasta salad keeps well, making it a great make-ahead option. Simply transfer leftovers to an airtight container and refrigerate for up to 3 days. If the pasta absorbs too much dressing and dries out, just stir in a spoonful of mayo or a splash of olive oil before serving again.

Avoid freezing, as the texture of the pasta and tomatoes won’t hold up well once thawed. It’s best enjoyed fresh or within a few days of making.

To pack it for lunch or a picnic, use individual containers and keep it chilled with an ice pack. It travels well and still tastes fantastic hours later.

For reheating, you typically won’t need to heat it at all—this is one of those dishes that’s best enjoyed cold or at room temperature. But if you prefer it slightly warmed, just microwave it briefly (30 seconds at a time), stirring often to avoid melting the mozzarella.

Variations and Substitutions

This recipe is naturally flexible, so feel free to get creative and make it your own. Here are a few ways to switch things up.

Swap out the mozzarella pearls for crumbled feta or goat cheese if you want a tangier flavor. These cheeses hold up well in pasta salads and add a nice salty contrast to the sweet tomatoes.

If you don’t have cherry tomatoes, use diced Roma or heirloom tomatoes. Just be sure to remove excess juice and seeds to keep the salad from getting watery.

Want to make it heartier? Add in chopped grilled chicken, chickpeas, or even cooked bacon for extra protein. This transforms it from a side dish into a satisfying main course.

Try stirring in some pesto to enhance the basil flavor and give it a bold, herby twist. Just a spoonful or two can take the flavor profile to a whole new level.

And if you’re dairy-free, swap the mayo and Greek yogurt with a plant-based alternative. There are plenty of creamy, vegan dressings that would work beautifully here.

No matter how you tweak it, this Creamy Caprese Pasta Salad is endlessly adaptable. So go ahead—experiment, taste, and make it your own.