Creamy Caprese Pasta Salad Recipe

There's something about Creamy Caprese Pasta Salad that instantly transports me to a sunny patio lunch in the heart of summer. The silky dressing clings to every bite of pasta, while the burst of cherry tomatoes and fragrant basil brings brightness and balance to the rich, creamy finish.

I first whipped up this salad on a whim after a farmer’s market haul left me with more tomatoes and basil than I knew what to do with. One bite in, and it was official — this dish became a staple for picnics, potlucks, and lazy Sunday dinners.

It’s a crowd-pleasing, quick-to-make wonder that feels both indulgent and fresh. Let’s dive into why this salad might just become your next obsession.

Why You’ll Love This Creamy Caprese Pasta Salad

If you love the classic Italian flavors of a Caprese salad but want something heartier and more satisfying, this is the recipe for you.

This Creamy Caprese Pasta Salad combines everything you love about the original — juicy tomatoes, creamy mozzarella, and fragrant basil — but levels it up with a dreamy, tangy dressing that ties it all together.

It’s quick and effortless. The entire recipe comes together in under 30 minutes. Boil the pasta, mix the dressing, toss everything together — done. It’s ideal for busy weeknights, weekend barbecues, or when you just don’t feel like turning on the oven.

It’s make-ahead friendly. In fact, this salad tastes even better after a few hours in the fridge. The pasta soaks up all the creamy, herby goodness, making it a dream dish to prep in advance.

It’s both comforting and refreshing. Thanks to the balance of creamy dressing and bright veggies, this salad feels satisfying but not heavy — perfect for warm-weather meals.

It’s endlessly versatile. Want to add grilled chicken or chickpeas for protein? Swap out the pasta for gluten-free? Use different herbs? No problem — this recipe is built to adapt.

Once you try it, you’ll wonder how you ever hosted a summer gathering without it.

Ingredients Notes

The beauty of this Creamy Caprese Pasta Salad is in its simplicity. Each ingredient is chosen for maximum flavor with minimal fuss.

Pasta is the heart of the salad, and I recommend using short shapes like rotini, fusilli, or farfalle. Their ridges and folds hold onto the dressing beautifully. Cook it al dente so it keeps some bite after absorbing the creamy sauce.

Cherry tomatoes provide juicy bursts of sweetness throughout. Go for multicolored varieties if you can — they not only taste amazing but look gorgeous on the plate. Halving them ensures you get flavor in every bite.

Mozzarella pearls (also called bocconcini) are the creamy counterpart to the tangy tomatoes. Their soft texture melts slightly into the warm pasta, adding richness without needing extra cheese.

Fresh basil is key for that unmistakable Caprese flavor. Tear it by hand to avoid bruising and to release its essential oils — the aroma alone will make your kitchen smell like summer.

For the creamy dressing, you’ll blend mayo, sour cream, a touch of garlic, and a splash of white balsamic vinegar. The result? A light, tangy dressing that doesn’t overpower the freshness of the other ingredients.

No fancy tools required — just a large mixing bowl, a pot for the pasta, and a whisk for the dressing.

How To Make This Creamy Caprese Pasta Salad

Making this pasta salad couldn’t be easier, and the steps are delightfully straightforward.

Start by bringing a large pot of salted water to a boil. Add your pasta and cook it to al dente, following the package instructions. Once done, drain it and rinse it briefly under cool water to stop the cooking process and remove excess starch.

While the pasta cooks, whisk together the dressing. In a medium bowl, combine mayonnaise, sour cream, minced garlic, white balsamic vinegar, salt, and a pinch of black pepper. Whisk until smooth and creamy — it should be pourable but not runny.

Once your pasta is cooled and drained, transfer it to a large mixing bowl. Add halved cherry tomatoes, mozzarella pearls, and torn basil. Pour the creamy dressing over the top and toss gently until every piece is coated.

Give it a taste and adjust the seasoning as needed — a bit more salt or vinegar might be just the thing. If you like a little heat, a sprinkle of red pepper flakes can add a fun twist.

Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors mingle and gives the dressing time to thicken slightly.

In total, you’re looking at just under 30 minutes from start to finish. The result? A gorgeous, creamy, and flavorful pasta salad that’ll impress every time.

Storage Options

One of the best things about Creamy Caprese Pasta Salad is how well it holds up in the fridge — making it perfect for leftovers and meal prep.

Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, so don’t be surprised if you love it even more the next day.

If you're making it ahead for a party or potluck, prepare everything and store the dressing separately. Toss it all together an hour before serving to maintain the freshest texture.

Avoid freezing this dish. The tomatoes and mozzarella don’t thaw well, and the creamy dressing can become watery after defrosting.

To rehydrate the salad after it’s been sitting for a day or two, stir in a tablespoon or two of mayo or sour cream before serving. That’ll bring back the creaminess without overwhelming the existing flavor.

---

Variations and Substitutions

This salad is as flexible as it is delicious. Feel free to get creative and make it your own.

For a protein-packed version, add diced grilled chicken, canned chickpeas, or even chopped hard-boiled eggs. These additions turn it into a hearty main course.

If you're dairy-free, try a vegan mayo and plant-based mozzarella. The texture and flavor might be slightly different, but the overall experience remains indulgent and satisfying.

Swap the pasta for a gluten-free variety if needed — just be sure to rinse it well and toss it in a little olive oil to prevent sticking.

Switch up the herbs if basil isn’t your favorite or isn’t in season. Fresh parsley or arugula can add a peppery twist that works beautifully with the creamy dressing.

Add-ins like sun-dried tomatoes, olives, or roasted red peppers can elevate the flavor and make the salad more complex. It’s a great way to use up odds and ends from your fridge.

Once you’ve made it a couple of times, don’t be afraid to play around. This recipe is a forgiving canvas for all your favorite flavors.

Print