Creamy Caprese Pasta Salad Recipe

There's something magical about the creamy, tangy-sweet burst of a Creamy Caprese Pasta Salad on a hot summer day. The combination of tender pasta, juicy tomatoes, creamy mozzarella, and fragrant basil all tossed in a luscious, garlicky dressing is as refreshing as it is indulgent.

this Recipe

I first whipped this up for a last-minute barbecue when I needed a quick crowd-pleaser, and it's been on repeat ever since. Whether you're feeding a hungry family or bringing a side dish to a potluck, this pasta salad delivers on flavor, ease, and style.

It’s light enough for warm weather, filling enough to stand on its own, and best of all, it’s ready in under 30 minutes. Let’s dive into why this creamy Caprese twist is a must-make.

Why You'll Love This Creamy Caprese Pasta Salad

Get ready to fall in love with your new go-to summer recipe. This Creamy Caprese Pasta Salad isn't just beautiful to look at – it's a flavor-packed, ultra-satisfying dish you'll want to make all season long.

First, it’s incredibly quick to prepare. You can have everything chopped, cooked, and tossed together in about half an hour, making it perfect for weeknights or spontaneous get-togethers.

Second, it’s bursting with fresh, vibrant flavors. The juicy cherry tomatoes, fragrant basil, and creamy mozzarella pearls bring that classic Caprese feel, while the tangy dressing ties it all together with a cool, rich twist.

It’s also budget-friendly. With just a few affordable ingredients—many of which you probably already have—you can create a dish that feels fancy without spending a fortune.

And let’s not forget how versatile it is. Serve it warm, chilled, or at room temperature. Add grilled chicken for extra protein, or leave it as is for a satisfying vegetarian option.

This creamy Caprese pasta salad isn’t just a side dish—it’s a conversation starter, a comfort food, and a celebration of everything we love about summer.

Ingredients Notes

The beauty of this dish lies in the freshness and simplicity of the ingredients. When each component shines, the whole salad sings.

Pasta is your base, and the shape matters more than you’d think. I prefer rotini or farfalle, which both hold the creamy dressing well and make for a visually appealing dish. Cook it al dente so it doesn’t go mushy once tossed.

Cherry tomatoes are key for their burst of juicy sweetness. I like to halve them for the best texture and flavor distribution. If you’re feeling fancy, heirloom varieties add a splash of color and complexity.

Fresh mozzarella pearls bring the creamy element that makes this dish sing. They soften just slightly when mixed into the warm pasta, creating dreamy bites throughout. If you can’t find pearls, dice a ball of fresh mozzarella into small cubes.

Basil, fresh and fragrant, is the heart of the Caprese flavor. Slice it into ribbons (a chiffonade) just before serving to preserve its color and aroma. Dried basil doesn’t quite do the trick here—go fresh if you can.

The dressing is a quick mix of mayo, sour cream, olive oil, and a hint of garlic, lemon juice, and Dijon mustard. It coats everything in a creamy tang that makes this salad feel indulgent yet refreshing.

As for special equipment, all you need is a large mixing bowl, a good knife, and a pot for boiling pasta. A salad spinner comes in handy if you’re washing your own basil or tomatoes.

How To Make This Creamy Caprese Pasta Salad

Making this dish is a breeze and comes together quickly if you work smart and prep while the pasta cooks.

Start by boiling a large pot of salted water and cook your pasta until al dente. This step is key—undercooked pasta will be too firm, and overcooked will turn mushy when dressed. Drain and rinse with cool water to stop the cooking.

While the pasta boils, halve your cherry tomatoes and prepare your mozzarella. If using larger mozzarella balls, cut them into bite-sized pieces. Stack your fresh basil leaves, roll them into a cigar shape, and slice thinly into ribbons.

Now, whip up the dressing. In a small bowl, combine mayonnaise, sour cream, olive oil, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Whisk until smooth and creamy.

Toss the warm (not hot) pasta with the dressing in a large bowl. This helps the flavors soak in a bit before the fresh ingredients go in. Add your cherry tomatoes and mozzarella, then gently fold in the basil.

Chill in the fridge for 20–30 minutes before serving, if you have time. It allows the flavors to meld beautifully. This pasta salad is best served slightly cool or at room temperature—never ice-cold.

From boiling to tossing, expect the entire recipe to take about 25–30 minutes. Clean-up is minimal, and the results are guaranteed to impress.

Storage Options

This pasta salad holds up surprisingly well, making it a great make-ahead option.

Store leftovers in an airtight container in the refrigerator for up to 3 days. After that, the basil tends to darken, and the mozzarella might lose its texture a bit.

If you're prepping in advance, consider storing the dressing separately and tossing everything together just before serving. This keeps the pasta from absorbing too much moisture and getting gummy.

Freezing isn’t recommended for this recipe—the creamy dressing and fresh tomatoes don't thaw well and tend to separate or become watery.

To reheat (if serving warm), microwave individual portions in 30-second intervals, stirring in between. Add a drizzle of olive oil to refresh the texture. But honestly, it’s best enjoyed cool or at room temperature.

Variations and Substitutions

One of the reasons I love this dish so much is how easy it is to tweak to suit your taste—or just what you’ve got on hand.

If you're looking for extra protein, add grilled chicken or even diced salami. Both pair beautifully with the creamy dressing and fresh basil.

Try swapping out the mozzarella for feta or goat cheese for a bolder, tangier twist. These cheeses crumble nicely and add great texture contrast.

For a lighter version, use Greek yogurt in place of sour cream or mayo. It adds protein and tang while keeping the dressing creamy.

Make it gluten-free by using your favorite gluten-free pasta. Just be sure to follow package directions closely—some GF pastas can overcook quickly.

If you love bold flavors, throw in a handful of sun-dried tomatoes, chopped olives, or even a spoonful of pesto for an extra hit of umami.

Feel free to experiment—this recipe is incredibly forgiving and endlessly customizable. Don’t be afraid to make it your own!

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