Caprese Pasta Salad
Welcome to summer! The season where the basil is full and needs deadheading to prevent bolting. Then there are tomatoes, glorious tomatoes. I don’t know about you but a caprese salad is always on my menu during the summer months. And then a recipe to inspire me with pasta found it’s way into my kitchen. Caprese pasta salad was tweaked, changed, made and remade…delivered to friends…and shared with neighbors.
What could be better, right?
This recipe is one that I shared in this month’s VUE magazine…but, many who don’t live here may have missed grabbing a copy or reading online.
What I love about this salad is that I can change it to add seasonal vegetables or meats each and every time. I have added fresh yellow or orange bell peppers; switched out the meats from salami to ham; and switched the types of olives.
Can I tell you that I have LOVED each and every addition to this salad?
Caprese Pasta Salad is a new summer favorite.
It feeds a crowd that gathers, perfect for potlucks, or deliveries to friends who have had illness or surgery, moved or just need a bit of care.
I do hope you’ll try it. To be a true caprese salad, you need to have fresh mozzarella, basil and tomatoes with a bit of balsamic vinegar or glaze added to the mixture. But feel free to add in your own flavors of veggies and meats to make it your own. I don’t think you’ll be disappointed!

Here you go!

Caprese Pasta Salad
Equipment
- 1 Stove
- 1 Stock pot
- 1 knife and cutting board
- 1 set Measuring cups/spoons
- 1 garlic press, optional
Ingredients
- 1 lb pasta (rotini, shells or bowtie) use gluten free, if needed
- 1 C olives- green or Kalamata
- 1 C salami
- 1 C fresh mozzarella
- 3 C cherry tomatoes
- 1/2 red onion
- 1 C fresh basil
Dressing
- 1/2 C olive oil
- 3 T fresh lemon juice
- 2 T honey
- 2 T balsamic vinegar
- 1 t salt
- 1/2 t black pepper
- 1 t oregano
- 1 clove garlic, minced
Instructions
- Fill pot with salted water and bring to a boil. Add pasta and cook as directed to al dente.
- Drain the pasta and rinse with cold water to stop cooking process. Set aside.
- Prep all other ingredients, measuring after slicing, etc.

- Slice olives in half or leave whole, your preference.
- Wash and slice cherry tomatoes in half.
- Cut salami into small cubes. TIP: Have sliced thick in deli to make cubes easier.
- Use fresh mozzarella balls or cut sliced mozzarella into cubes.
- Slice the red onion thinly. Add to cold water for 10 minutes to reduce strong flavor. Drain before adding to salad.
- Fold basil and slice into thin strips. Leave a few whole leaves to garnish.
- Measure and whisk together all dressing ingredients to emulsify.
- In a large serving bowl, add pasta, olives, salami, mozzarella, tomatoes, red onion and sliced basil.
- Pour dressing over salad and mix to gently coat all ingredients. Garnish with whole basil leaves.

- Cover and chill for at least 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
Notes
This caprese salad is a continual favorite lunch this summer. Feel free to make it your own by different meats and veggies added. There’s nothing like something cold to have for lunch or summer picnics to beat the summer heat.

And who doesn’t love a great serving bowl? Here are some of my favorites:
I’d love to know your version in the comments, friends. There’s nothing I love better than to share and hear your response.
Need more summer salad ideas? Here you go!
Thanks so much for joining me here,

As an Amazon, Walmart and LTK affiliate, at times I may provide affiliate links to products that may offer an easier way to find products that I mention or use. Same price for you, but beneficial to this blog and at times, may offer compensation if you use them to shop. See my disclosure policy here.
Compound Herb Butters
You May Also Like
Cocoa Krispies Bird Nests
March 24, 2026
The Most Delicious Rustic Fruit Cobblers
April 19, 2022


One Comment
Cindy Walker
A perfect Summer salad! The dressing recipe sounds light with a lot of flavor. Thank you!