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The basic (but Not So Basic) Caprese Pasta Salad. It’s fresh, flavorful, and just a little bit different—in the best way. A mix of roasted and raw cherry tomatoes, pasta, marinated mozzarella, creamy avocado, and a sweet peachy balsamic dressing. It comes together fast, with minimal effort, and always hits the spot. Serve it for dinner, pack it for lunch, or bring it to your next summer gathering. Add grilled chicken or steak if you want, but honestly? It’s perfect just as is.
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
- shallots
- garlic
- 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.
Some Ideas
This is one of those recipes that’s perfect for prepping ahead—whether for summer parties, weekday lunches, or just to have something delicious ready to go in the fridge. The pasta holds up really well and actually gets more flavorful as it sits. Just wait to add the avocado until the day of, so it stays fresh and doesn’t brown.
As I mentioned above, if you want to bulk it up with some protein, rotisserie chicken or sliced steak are both great options.
What I love most about this recipe is how it uses the best of what summer has to offer—sweet cherry tomatoes, fresh basil, and lots of vibrant flavor. If you’ve got a garden full of tomatoes or just picked up a few too many at the market, this is such a great way to use them.
I hope you love this pasta salad as much as I do!
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
Servings: 8
Calories Per Serving: 562 kcal
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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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.