There’s something magical about the combination of ripe tomatoes, creamy mozzarella, and fresh basil—all the vibrant flavors of a Caprese salad, reimagined into a dreamy pasta dish. Add a luscious, tangy dressing to the mix, and you’ve got a refreshing yet indulgent salad that’s as perfect for summer picnics as it is for weekday lunches.

The first time I brought this Creamy Caprese Pasta Salad to a neighborhood barbecue, it disappeared before the burgers hit the grill. Now, it's my go-to for potlucks and family gatherings. Quick to whip up, endlessly satisfying, and bursting with flavor, this is a recipe you'll return to again and again.

Whether you're serving it as a side or making it the star of the meal, this pasta salad strikes the perfect balance between rich and refreshing. Let’s dive into what makes this dish so special.

Why You’ll Love This Creamy Caprese Pasta Salad

If you’re looking for a crowd-pleasing dish that feels elevated but comes together in a snap, this is it. This Creamy Caprese Pasta Salad hits all the right notes with its creamy dressing, bright bursts of tomato, and silky mozzarella pearls.

First off, it’s incredibly easy to make. Boil the pasta, mix a quick dressing, toss in a few fresh ingredients—done. It’s one of those dishes that looks like it took way more effort than it actually did.

It’s also ideal for meal prep. The flavors only improve after a few hours in the fridge, making it a smart choice for next-day lunches or prepping in advance for a party.

This pasta salad is budget-friendly, too. With just a handful of simple ingredients—many of which you might already have on hand—it delivers big flavor without breaking the bank.

Best of all, it’s adaptable. You can add grilled chicken for protein, toss in arugula for extra greens, or even switch up the pasta shape depending on what you have in the pantry.

Whether you're entertaining or just looking to shake up your salad game, this dish will quickly become a staple.

Ingredients Notes

This recipe keeps things simple and fresh, using minimal ingredients to highlight the classic Caprese flavors in a creamy, satisfying way.

The pasta acts as the hearty base of the salad. I recommend using short-cut varieties like rotini, fusilli, or bowtie pasta. Their nooks and ridges help hold onto the dressing, giving you more flavor in every bite. Be sure to cook it just until al dente so it stays firm after being dressed.

Next, let’s talk about the tomatoes. Cherry or grape tomatoes are ideal—they're naturally sweet and less watery than larger tomatoes. Halve them to release just enough juice to mingle with the dressing without watering it down.

The stars of the show are the mozzarella pearls. These bite-sized cheese balls are perfect for pasta salad because you don’t have to chop them, and they add a creamy, mild contrast to the tangy dressing. If you can't find pearls, small diced fresh mozzarella works just as well.

Fresh basil adds an unmistakable herbal brightness that ties everything together. Tear the leaves just before adding to preserve their flavor and color—no need for fancy knife work.

You’ll also need a few pantry staples for the creamy dressing: mayonnaise, sour cream or Greek yogurt, garlic, lemon juice, and balsamic glaze. Together, they create a tangy, velvety coating that echoes the traditional Caprese drizzle in a more indulgent format.

A medium mixing bowl, colander, and a sharp knife are all the equipment you'll need. No fancy gadgets required here.

How To Make This Creamy Caprese Pasta Salad

Making this pasta salad is almost as fun as eating it. Here’s how it comes together, step by step.

Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook until just al dente—usually one minute less than the package suggests. Drain and rinse under cold water to stop the cooking and cool it down quickly.

While the pasta is boiling, whisk together your creamy dressing in a small bowl. Combine ½ cup mayonnaise, ¼ cup sour cream or Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, and 2 teaspoons balsamic glaze. Season with salt and freshly cracked black pepper to taste. The dressing should be smooth and slightly tangy, with a hint of sweetness from the balsamic.

Once the pasta is fully cooled, transfer it to a large mixing bowl. Add your halved cherry tomatoes, about 1½ cups, and a full container (usually 8 ounces) of mozzarella pearls.

Drizzle the dressing over the top and gently fold everything together using a rubber spatula. Take your time here—overmixing can break up the cheese and bruise the tomatoes. The goal is an even, creamy coating on every piece of pasta.

Finally, scatter in a generous handful of fresh torn basil leaves, giving the salad a pop of color and a burst of aromatic flavor. Give it one last gentle toss, then taste and adjust seasoning if needed.

From start to finish, this dish comes together in about 30 minutes. Letting it chill for an additional hour before serving is ideal, allowing all the flavors to meld beautifully.

Storage Options

This pasta salad stores beautifully, making it a great make-ahead option for parties or weekday lunches. Keep it in an airtight container in the refrigerator, and it will stay fresh for up to 3-4 days.

If you’re preparing it more than a day in advance, consider keeping the basil out until just before serving. This keeps the leaves vibrant and fresh, instead of darkening in the fridge.

The dressing can be made up to 3 days ahead and stored separately in a jar. Just give it a good stir before using.

To rehydrate the pasta salad after a day or two, stir in a spoonful of mayonnaise, Greek yogurt, or even a splash of milk to bring back its creamy consistency.

Variations and Substitutions

This recipe is a wonderful canvas for all kinds of tweaks and add-ins. Don’t be afraid to make it your own!

For extra protein, try adding grilled chicken, sliced salami, or cooked chickpeas. These boost the heartiness of the dish and turn it into a complete meal.

If you're avoiding dairy, substitute the mozzarella with a plant-based cheese and use a dairy-free yogurt in the dressing. The salad will still be just as satisfying.

Want a punch of green? Toss in a handful of baby spinach or arugula for a peppery contrast that plays well with the creamy dressing.

For a fun twist, try swapping the pasta with tortellini—cheese-stuffed versions work especially well. Just reduce the dressing slightly since tortellini adds more richness.

Not a fan of balsamic? A splash of red wine vinegar or even a drizzle of pesto can provide that sharp flavor that balances the creaminess.

Experimenting with this salad is half the fun. No matter how you customize it, you’ll end up with a vibrant, flavorful dish that’s hard to resist.