Caprese Pasta Salad.

Summer pasta salad, but make it extra colorful, a little creamy, and full of sweet jammy tomato flavor.

This one has all the Caprese classics—cherry tomatoes, mozzarella, basil, and balsamic—but with a few fun HBH twists. Half the tomatoes get roasted until they burst, the dressing is sweet and tangy with peach balsamic, and avocado makes every bite feel fresh and creamy.

It’s easy enough for a weeknight, pretty enough for a summer party, and just the thing to make when the tomatoes are overflowing.

As we ease into summer mode, I’m feeling that familiar spark of inspiration. New seasons always bring fresh ideas, but there’s something especially energizing about summer. It’s my favorite (along with fall, of course)—I always feel my happiest this time of year, with the sun out, produce peaking, and so many delicious things to cook.

This season, I’ve been leaning into the idea of elevated basics. Recipes that feel simple and doable, but still have something special. That’s exactly what this pasta salad is—familiar and easy, but with my own little twist to make it just a bit more fun.

Because the truth is, “basic” doesn’t mean boring. It means you can make it on a busy weeknight or bring it to a party. It looks beautiful (we eat with our eyes first, always!), it’s full of flavor, and most importantly—it’s just really, really good.

This Caprese Pasta Salad checks all the boxes: fresh, colorful, quick, and beyond delicious. A summer staple, for sure!

These are the details

Ingredients – for the salad

• olive oil
• salted butter
• cherry tomatoes
• shallots
• salt, black pepper, chili flakes
• short-cut pasta
• mozzarella balls
• fresh basil
• avocado

Ingredients – for the dressing

• olive oil
• peach balsamic or balsamic vinegar
• honey
• lemon juice
• shallots
• garlic
• all-spice
• cayenne pepper
• fresh basil

Tools 

For this recipe, you’ll need a baking dish, a large pot, a salad bowl, and all the usuals: a cutting board, a knife, and a spatula!

Steps

Step 1: Roast the Tomatoes

Start with the tomatoes. I like to roast half of the cherry tomatoes with a thinly sliced shallot, a drizzle of olive oil, a pat of salted butter, and a pinch of salt, pepper, and chili flakes. Roast until the tomatoes burst and become jammy and sweet—their flavor gets super concentrated and delicious.

This usually takes about 20 minutes in the oven.

Step 2: Make the Dressing

Once the tomatoes have roasted and burst, pour all those flavorful pan juices into a glass jar or bowl. These roasted juices are the base of the dressing and add so much depth.

To the juices, whisk in a bit more olive oil, balsamic vinegar, lemon juice, honey, finely chopped shallots, and garlic. Season with salt and pepper to taste. It’s sweet, tangy, and just a little garlicky—so good.

Step 3: Boil the Pasta

Bring a large pot of salted water to a boil and cook your pasta. I like using a short-cut pasta with some ridges—it catches all that dressing beautifully.

Once cooked, drain the pasta and let it steam off for a minute or two.

Step 4: Toss the Salad

Add the hot pasta to a large salad bowl and toss it with half of the dressing to soak in all that flavor.

Then mix in the roasted tomatoes, the remaining fresh cherry tomatoes, marinated mozzarella balls, more shallots, lots of fresh basil, and of course—avocado. Don’t skip the avocado! It makes it extra creamy and summery.

FAQ

Can I make Caprese pasta salad ahead of time?

Yes, this is a great make-ahead summer salad because the pasta soaks up more flavor as it sits. For the freshest texture, add the avocado and a little extra basil right before serving.

Can I use regular balsamic vinegar instead of peach balsamic?

Yes, regular balsamic works well. The flavor will be a little deeper and less fruity, so taste the dressing and adjust the sweetness as needed.

How do I keep the pasta salad from getting mushy?

Cook the pasta just to al dente and avoid over-mixing once the avocado and mozzarella are added. Letting the pasta steam off briefly after draining also helps the dressing cling without making everything watery.

What can I add to make this a full meal?

Grilled chicken, rotisserie chicken, or sliced steak would all be delicious here. Keep the add-ins simple so the tomatoes, basil, mozzarella, and peachy balsamic dressing still shine.

Looking for other great pasta salad recipes? Here are some favorites:

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Avocado Caprese Pasta with Grilled Broccoli Rabe

Corn, Tomato, and Avocado Pasta Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing

Lastly, if you make this basic (but not so basic) caprese pasta salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Caprese Pasta Salad

4.20 from 21 votes

8

by Tieghan Gerard

calories 562kcal

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Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

Fresh, easy, and full of summer flavor—roasted tomatoes, mozzarella, avocado, and balsamic!

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Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 3 tablespoons salted butter
• ▢ 5 cups cherry tomatoes, halved if large
• ▢ 1 shallot, chopped
• ▢ salt, pepper, and chili flakes
• ▢ 1 pound short cut pasta
• ▢ 2 cups mozzarella balls, (use marinated, if you can find)
• ▢ 1 cup fresh basil leaves, chopped
• ▢ 2 avocados, diced or sliced

Dressing

• ▢ 2/3 cup extra virgin olive oil
• ▢ 1/3 cup peach balsamic or balsamic vinegar
• ▢ 3 tablespoons lemon juice
• ▢ 2 teaspoons honey
• ▢ 1 shallot, sliced
• ▢ 1 clove garlic, chopped
• ▢ 1/2 teaspoon all-spice
• ▢ 1/2 teaspoon cayenne pepper
• ▢ 2 tablespoons chopped fresh basil

Instructions 

• 1. Preheat the oven to 425°F.

  2. Toss the oil, butter, 3 cups tomatoes, and the shallots in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.

  3. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

  4. To make the dressing. Add any juices from the roasted tomatoes to a bowl/glass jar. To that, add all the dressing ingredients. Season with salt, pepper, and chili flakes.

  5. Add the pasta to a salad bowl and toss with half the dressing. Add the roasted tomatoes, remaining fresh tomatoes, mozzarella, basil, and avocado. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

Nutrition

Calories: 562kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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