Summer Caprese Pasta Salad
Fresh, vibrant and made for warm summer days.
Published Feb 4, 2026
20 MINS
EASY
SERVES 4-6
About the Recipe
This Summer Caprese Pasta Salad takes everything you love about a classic Caprese salad and turns it into a fresh, satisfying pasta dish. Juicy cherry tomatoes, creamy mozzarella, and fragrant basil are tossed through al dente fusilli and finished with a bright white wine vinaigrette for a light yet flavoursome result.
The beauty of this recipe is in its simplicity. Just like a traditional Caprese, it relies on high-quality, fresh ingredients to shine. When each component is at its best, there’s very little else you need to do, making this an easy go-to for warm days, entertaining, or quick lunches.
INGREDIENTS
2 cups cherry tomatoes, halved
2 tsp extra virgin olive oil
340 g fusilli pasta
230 g fresh mozzarella, torn into bite-size pieces
½ cup fresh basil leaves, lightly packed
Flaky sea salt
Freshly cracked black pepper
White Wine Vinaigrette
¼ cup extra virgin olive oil
1½ tbsp white wine vinegar
1½ tsp Dijon mustard
¾ tsp flaky sea salt
METHOD
1.
Place the halved cherry tomatoes in a bowl. Season with a small pinch of flaky sea salt and freshly cracked black pepper, then drizzle over 1 teaspoon of olive oil. Toss gently and set aside for 10 to 15 minutes to allow the tomatoes to soften and release their juices.
2.
Bring a large pot of well-salted water to the boil. Add the fusilli and cook until just al dente, around 9 minutes. Drain in a colander and rinse under cold water until the pasta is just warm to the touch. Shake off any excess water, transfer to a large salad bowl, and toss with the remaining teaspoon of olive oil.
3.
To make the white wine vinaigrette, whisk together the olive oil, white wine vinegar, Dijon mustard, and flaky sea salt in a small bowl until well combined.
4.
Add the marinated tomatoes and fresh mozzarella to the pasta. Drizzle over the vinaigrette and toss gently to coat everything evenly.
5.
Just before serving, gently fold through the basil until well distributed. Season to taste with additional flaky sea salt and freshly cracked black pepper. Serve at room temperature or lightly chilled.
Tips
Use the freshest tomatoes you can find. Sweet, ripe cherry tomatoes make all the difference to the overall flavour.
Don’t skip the tomato marinating step. That short rest time draws out their juices and naturally seasons the salad and makes a noticeable difference.
Cook the pasta just to al dente. Overcooked pasta will go soft once mixed with the dressing.
Tear the mozzarella instead of slicing it. The rough edges soak up the vinaigrette better and give a nicer texture.
Add basil right before serving to keep it vibrant and aromatic.Basil is tempremental and doesn't like being refrigerated or wet, so to keep it looking its best add it just before serving.
If making ahead, give the salad a quick toss and adjust seasoning before serving, as pasta tends to absorb dressing over time.
Nutritional Information
Serves 6. Approx per serve:
Calories: 395 | Fat:17G | Carbs: 42G | Protein: 14G | Fiber: 2G | Sodium: 0.13G | Sugars: 3G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
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Eggs are large, free-range.
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Oven setting is fan-forced.
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Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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