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Italian Caprese Pasta Salad

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Italian Caprese Pasta Salad

Italian Caprese Pasta Salad

Jessica Braider
This summery pasta salad is a tasty way to enjoy a warm and relaxing evening (it’s great at a picnic or a potluck!). It is also a great make-ahead lunch. Prepare a big batch on the weekend and either distribute into single servings or put it into a bento box compartment or thermos every morning.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings


  • 16 oz. farfalle pasta (use wheat/gluten-free if needed)
  • 1 pint cherry or grape tomatoes halved
  • 1 red onion finely diced (about 1 cup)
  • 10 - 12 oz. marinated artichoke hearts drained and coarsely chopped
  • 8 oz. fresh mozzarella cheese diced (1 1/2 cups)
  • 3/4 cup fresh basil thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic minced, about 1/2 tsp.
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried basil


  • Cook the pasta according to the package directions in salted water until it is al dente, then drain and rinse it in cold water.
  • Meanwhile, in a large serving bowl, combine the tomatoes, onions, artichokes, mozzarella, and fresh basil.
  • In a large measuring cup, whisk together the oil, vinegar, garlic, salt, pepper, and dried basil. Add the pasta to the serving bowl, pour the dressing over everything and toss to coat.
  • Refrigerate it for at least 1 and up to 24 hours before serving.


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, halve the tomatoes, dice the onion, drain and chop the artichoke hearts, dice the cheese and refrigerate, peel the garlic, combine the spices, prepare the dressing, or fully prepare and refrigerate the salad.
Flavor Booster: Add 4 oz. of diced salami and/or 1/2 cup of sliced olives.
Tip: Fresh mozzarella is a perfect addition to this dish. While shredded mozzarella is commonly used in Italian-style dishes, fresh mozzarella has a creamier texture and is the perfect addition to this dish.
Nutritional Information Per Serving (% based upon daily values): Calories 378, Total Fat: 15g, 23%; Saturated Fat: 4g, 17.5%; Cholesterol: 10mg, 3.5%; Sodium: 259mg, 11%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 4g, 15.5%; Sugar: 4g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dinner, Fall, Gluten-Free, Holidays/Special Events, Kid-Friendly, Kosher, Lunch, Main Dish, Make-Ahead, Nut-Free, Picnic, Salads, Side Dish, Spring, Summer, Vegetarian
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