Creamy Caprese Pasta Salad Recipe

There's something irresistible about a bowl of Creamy Caprese Pasta Salad on a warm summer day. The juicy tomatoes, fragrant basil, and velvety mozzarella are all wrapped up in a tangy, creamy dressing that turns this classic flavor combo into a refreshing, satisfying meal.

I first whipped this up for a backyard potluck when I was short on time but wanted to bring something crowd-pleasing. One bite and I knew this one was a keeper—it’s now a staple at all our summer gatherings. Not only does it look beautiful on the table, but it also comes together in under 30 minutes and is always a hit.

Let’s dive into what makes this Creamy Caprese Pasta Salad so special.

Why You'll Love This Creamy Caprese Pasta Salad

Get ready to fall in love with your new favorite side—or main! This Creamy Caprese Pasta Salad delivers on all fronts: flavor, simplicity, and versatility.

First off, it’s quick and simple to prepare. With minimal chopping and no fancy techniques, this recipe comes together in about 25 minutes, making it perfect for busy weeknights or last-minute invites.

It’s also light on the wallet. With a handful of fresh, affordable ingredients, you can feed a crowd without blowing your budget. Bonus points for skipping the oven during those sweltering summer days.

This salad is incredibly flexible. You can easily bulk it up with grilled chicken or toss in some greens to make it a more substantial meal. It adapts to whatever you have on hand.

And finally, it’s a visual treat. The bright reds, greens, and whites look as good as they taste—perfect for impressing at potlucks, picnics, or BBQs.

Ingredients Notes

The beauty of this pasta salad lies in its freshness. Let’s break down the key ingredients that give it that signature Caprese flair.

Pasta is your base, and short, ridged types like rotini or fusilli work best. They hold onto the creamy dressing beautifully, ensuring you get flavor in every bite. Avoid long noodles like spaghetti, which don’t mix as well.

Cherry tomatoes are the star produce here. Their natural sweetness and juicy pop are essential. I like using a mix of red and yellow for added color and complexity.

Mozzarella pearls bring that creamy, milky bite. If you can’t find pearls, you can dice a larger ball of fresh mozzarella, but the pearls make for an elegant presentation and easy prep.

Fresh basil is non-negotiable. Its peppery, aromatic quality elevates the whole dish. Tear it just before serving to preserve its bright flavor and vibrant color.

The dressing is where the magic happens. A combination of mayonnaise, sour cream, lemon juice, and a touch of garlic creates a rich but tangy base that complements the Caprese ingredients perfectly.

You won’t need any fancy equipment—just a large mixing bowl, a pot for boiling pasta, and a sharp knife for prep. Simple tools for a simply delicious dish.

How To Make This Creamy Caprese Pasta Salad

Creating this delicious dish is a breeze, even for beginner cooks. Follow along, and you'll have a bowl of creamy, herby pasta salad in no time.

Start by bringing a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente, then drain and rinse under cold water. This stops the cooking process and cools the pasta down quickly.

While the pasta cooks, slice your cherry tomatoes in half and tear the basil leaves into bite-sized pieces. If you're using large mozzarella, dice it into small cubes. Set everything aside until you're ready to mix.

In a separate bowl, whisk together the creamy dressing: combine ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon lemon juice, 1 grated garlic clove, salt, and pepper to taste. Stir until smooth and creamy.

Add the cooled pasta to a large mixing bowl. Toss it with the cherry tomatoes, mozzarella, and basil. Pour the dressing over and gently fold everything together until the pasta is well coated.

Taste and adjust seasoning as needed. If you're prepping this ahead of time, reserve a bit of dressing to refresh it just before serving, as pasta tends to absorb moisture.

In total, you’re looking at about 25–30 minutes from start to finish. Expect a cool, creamy, and herbaceous salad with pops of tomato and creamy cheese in every bite.

Storage Options

If you find yourself with leftovers (rare, but it happens!), this pasta salad stores beautifully.

Transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors will meld even more, though the basil may wilt slightly.

For best results, keep a little extra dressing on hand to stir in before serving again. This helps revive the creaminess if the pasta has absorbed too much.

Avoid freezing this salad, as the texture of the tomatoes and mozzarella won’t hold up well to thawing.

To reheat (if serving warm), add a splash of milk or lemon juice to loosen it up, though this dish is best enjoyed chilled or at room temperature.

Variations and Substitutions

This salad is a blank canvas for creativity. Here are a few ideas to mix things up:

Want to add protein? Grilled chicken or cooked chickpeas make excellent additions. They boost the staying power without overwhelming the Caprese flavors.

No cherry tomatoes? Use diced Roma or heirloom tomatoes. Just be sure to remove excess seeds and juice so the salad doesn’t get soggy.

For a dairy-free option, substitute the mozzarella with a plant-based cheese and use a vegan mayo and sour cream in the dressing. It’ll still be creamy and delicious.

Add some crunch with diced cucumber, bell pepper, or red onion. These bring a refreshing contrast to the richness of the dressing.

You can even swap the pasta entirely! Try cooked farro, quinoa, or orzo for a fun twist on texture and flavor.

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