Creamy Caprese Pasta Salad Recipe

There’s something truly irresistible about the combination of juicy tomatoes, fresh basil, and creamy mozzarella—especially when they’re tossed together in a chilled pasta salad. This Creamy Caprese Pasta Salad captures all the essence of the classic Italian appetizer in a refreshing, satisfying dish that's perfect for picnics, potlucks, or lazy summer dinners.

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I first whipped up this salad on a whim during a heatwave, craving something hearty yet cool. One bite in, and I knew it was going into heavy rotation. It’s bright, bold, and comes together in under 30 minutes, making it a total lifesaver when you need something quick but impressive.

Let’s dive into why this salad deserves a permanent spot in your recipe box.

Why You'll Love This Creamy Caprese Pasta Salad

Get ready to fall in love with your new go-to warm-weather side dish. This Creamy Caprese Pasta Salad takes everything you love about the classic Caprese flavors and gives them a rich, creamy twist that’s just plain addictive.

First, it’s incredibly quick and easy to make. You can have this entire salad prepped, chilled, and ready to go in less time than it takes to decide on takeout. It’s a dream come true for busy weeknights or last-minute get-togethers.

It’s also a budget-friendly crowd-pleaser. Cherry tomatoes, pasta, and mozzarella are all affordable staples, and you can use whatever herbs you have on hand. There’s no need for anything fancy to make this dish shine.

This recipe is a fantastic way to cool down while still eating something satisfying. Unlike hot pasta dishes, this one is meant to be served chilled or at room temperature, which makes it ideal for summer gatherings or packed lunches.

Finally, it’s endlessly customizable. Don’t like mayo? Use Greek yogurt. Want to bulk it up? Toss in grilled chicken or roasted veggies. You can tweak it to suit your taste or dietary preferences without losing that fresh, vibrant flavor.

Ready to see what goes into this magic?

Ingredients Notes

What makes this pasta salad stand out is its blend of fresh, creamy, and tangy ingredients. Each component brings something important to the table, and together they create a perfect harmony of textures and flavors.

The pasta acts as the hearty base. Short pasta like rotini, fusilli, or bowtie works best here. Their spirals and folds hold onto the creamy dressing and chopped ingredients beautifully, giving you a bit of everything in every bite. Be sure to cook it al dente so it holds up well when tossed with the dressing.

Next up are the cherry tomatoes. These little flavor bombs bring natural sweetness and a slight acidity that balances out the creaminess of the dressing. I like to use a mix of red and yellow tomatoes for a colorful presentation, but any ripe cherry or grape tomatoes will do the trick.

Fresh mozzarella is a must in any Caprese dish, and here it’s no different. I go for the small mozzarella pearls because they’re bite-sized and convenient, but you can also cube a ball of fresh mozzarella if that’s what you have. Either way, you want that soft, milky flavor in the mix.

Fresh basil is what gives this dish its unmistakable Caprese flavor. Tear the leaves by hand to avoid bruising them. The aroma is incredible and adds a burst of herbal brightness that ties everything together.

The creamy dressing is where the twist comes in. I use a blend of mayonnaise and sour cream for richness, lemon juice for a bit of zing, and a dash of garlic powder and salt for depth. It’s luscious without being heavy and clings to the pasta and cheese just right.

You don’t need any fancy equipment here—just a large mixing bowl, a good knife, and a pot to boil the pasta. A salad spinner can be handy if you’re washing basil or adding greens, but it’s totally optional.

How To Make This Creamy Caprese Pasta Salad

Putting this salad together is as easy as it gets. With just a few simple steps, you’ll have a dish that’s ready to serve or chill until mealtime.

Start by boiling your pasta in salted water according to the package directions. While it cooks, prepare a bowl of ice water if you plan to chill it quickly. Once the pasta is done, drain it and give it a quick rinse under cold water to stop the cooking process. This also helps cool it down faster, so the dressing won’t get warm and runny.

While the pasta cools, halve the cherry tomatoes and slice the basil into ribbons. If you're using mozzarella pearls, simply drain them. For larger pieces of mozzarella, cut them into bite-sized cubes. The key is uniformity—smaller pieces make for better bites.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and a splash of olive oil. The result should be smooth and creamy, with a tangy kick from the lemon. Adjust the seasoning to taste—sometimes I add a bit more salt or a touch of pepper.

Transfer the cooled pasta to a large mixing bowl. Add the tomatoes, mozzarella, and basil, then pour the creamy dressing over the top. Gently toss everything together with a wooden spoon or silicone spatula until well combined. Be careful not to mash the tomatoes or mozzarella.

Pop the salad into the fridge for at least 30 minutes before serving. This allows the flavors to meld and the dressing to fully coat every ingredient. You can serve it cold or let it sit out for a few minutes to come closer to room temperature—it’s delicious either way.

Storage Options

This salad stores beautifully, making it perfect for meal prep or leftovers. Simply scoop any extras into an airtight container and refrigerate for up to four days. If you’re planning to keep it that long, you might want to reserve some fresh basil to add just before serving, as it can darken over time.

Avoid freezing this salad, as the creamy dressing and fresh mozzarella won’t thaw well. The texture can become grainy, and the tomatoes will lose their fresh bite.

If your salad starts to look a bit dry after a day or two in the fridge, stir in a spoonful of mayonnaise or a drizzle of olive oil to revive the creaminess.

To reheat—well, don’t! This salad is meant to be enjoyed cold or at room temperature. Warming it up will change the texture of the dressing and mozzarella, so it's best served chilled straight from the fridge.

Variations and Substitutions

The beauty of this pasta salad is that it’s as flexible as you need it to be. You can change it up a dozen ways without losing that creamy Caprese charm.

For a lighter version, swap the mayonnaise with plain Greek yogurt. It still provides creaminess but with more protein and less fat. The tang from the yogurt also complements the lemon juice really well.

Add-ins are where you can really get creative. Grilled chicken, crispy bacon, or roasted red peppers all make fantastic additions. Even a handful of arugula or spinach can boost the freshness and give it more of a green salad vibe.

If you’re not a fan of sour cream, try crème fraîche or even a spoonful of ricotta blended with lemon juice. Each option will give you a slightly different texture and flavor, but they all work.

Vegan? No problem. Use plant-based mayo and sour cream, and swap the mozzarella with vegan mozzarella-style cubes or omit it altogether and lean more on marinated tofu or avocado for creaminess.

Don’t be afraid to experiment and make this salad your own. Whether you’re using what’s in the fridge or catering to a special diet, this recipe is a delicious blank canvas just waiting for your twist.

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