Table of Contents
  1. Watch how to make this Caprese pasta salad
  2. Caprese Pasta Salad Recipe

This salad is great all season long, full of fresh flavors with simple ingredients!

Pasta salads are best made and dressed a few hours prior to serving to let the flavors marinate. Reserve the basil leaves until you are just ready to serve as they will brown.

White enamel bowl filled with Caprese pasta salad sitting on picnic table with twinkling lights in background

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Watch how to make this Caprese pasta salad

YouTube video
White enamel bowl filled with pieces of pasta, cheese, tomatoes, and olives and topped with strips of basil

Caprese Pasta Salad

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When it's time for a summer holiday, there's nothing better than a pasta dish! And this Caprese pasta salad is one of the best! Made with penne and topped with cheese and olives as well as a homemade vinaigrette, it's the fresh flavor of summertime! Make this for your next party and wait for the compliments to roll in!
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 12 servings


For the vinaigrette

  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • 3-5 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 2 tbsp red wine vinegar

For the pasta salad

  • 1 lb penne cooked al dente and chilled
  • 1-2 cups cherry tomatoes sliced (if large)
  • 1 lb fresh mozzarella diced in chunks
  • 1 cup marinated Greek olives pitted and sliced
  • 1 cup loosely packed basil leaves torn


  • Bring 3 quarts of water to a boil in a large stockpot. Once boiling, add the penne. Cook the penne until al dente, meaning the pasta needs 1-2 minutes of additional cooking. Once cooked, drain the pasta. Place in the refrigerator to chill fully before assembling the dish.
    1 lb penne
  • To assemble the salad, add the cherry tomatoes, olives, and mozzarella cheese to the chilled pasta.
    1-2 cups cherry tomatoes, 1 cup marinated Greek olives, 1 lb fresh mozzarella
  • For the dressing, combine the olive oil, white balsamic vinegar, minced garlic cloves, Dijon mustard, sugar, and red wine vinegar. Shake to combine.
    ¼ cup olive oil, ¼ cup white balsamic vinegar, 3-5 cloves garlic, 1 tbsp Dijon mustard, 1 tsp sugar, 2 tbsp red wine vinegar
  • To finish, pour the dressing on top of the pasta. Stir to combine. Top with the torn basil leaves right before serving.
    1 cup loosely packed basil leaves


Serving: 1servingCalories: 267kcalCarbohydrates: 32.2gProtein: 17.3gFat: 7.6gSaturated Fat: 1.1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.1gTrans Fat: 0gCholesterol: 6.8mgSodium: 551.3mgPotassium: 175.9mgFiber: 2.6gSugar: 3.1gVitamin A: 61.5IUVitamin C: 2.3mgCalcium: 386.7mgIron: 1.6mg
Course Side Dish
Cuisine Mediterranean
Difficulty Easy
Method Mixing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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