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Caprese Pasta Salad

All the flavors of a traditional caprese salad brought together in a hearty pasta salad!
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Author Coco and Ash


  • 16 ounce box of pasta (I like to use bowties)
  • 1 pint cherry tomatoes (cut into 1/4 inch slices)
  • 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
  • 1/4 cup store-bought pesto
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp salt (plus more for salting the pasta water)
  • 1 tsp black pepper
  • 1 tbsp fresh chopped basil for garnish (optional)


  • Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions. 
  • While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
  • Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty. 
  • Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder. 
  • Toss together and either serve at room temperature or refrigerated. 


(Recipe adapted fromĀ Pip and Ebby)