A No-Mayo Pasta Salad for Caprese Lovers
I’ve never been a huge fan of the mayo-dressed pasta salad that turns up on every summer cookout table – it’s always a bit mushy, and the flavors taste muted and one-note under all that creamy dressing. We can do so much better!
So I started dreaming up my ideal pasta salad: something fresh, bright, and perfect for sunny days and warm nights. My mind went straight to Caprese.🍅🥗
Now, I’m a bit of a Caprese snob (working in a fine dining Italian restaurant will do that to you 💁🏻♀️), and after testing my Peach Caprese Salad, I knew exactly where this would get tricky: the dressing.
Traditional Caprese is dressed with little more than a drizzle of good olive oil. Lovely, but pasta salad needs a real dressing – without one, you end up with a bunch of dry ingredients floating in a bowl.
It took a few tests to figure out how to tie it all together without changing the flavor so much that it no longer tastes like Caprese. I landed on a simple balsamic marinade for the tomatoes and cheese that doubles as the perfect light and tangy dressing.
It’s the kind of dish that disappears at a cookout (trust me! 😅) – proof that all pasta salad ever needed was a little less mayo and a little more Caprese!
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🍅The Two Ingredients Worth Being Picky About…
The art of Italian cooking is simplicity, which means every ingredient has to hold its own. For Caprese, the tomatoes and mozzarella are the dish, so there are a few things you want to keep in mind at the store:
- Reach for the ripest cherry tomatoes you can find. Outside of peak season, greenhouse-grown tomatoes sold on the vine are my go-to for dependable flavor.
- Mozzarella quality matters far more than size or shape. I tested with standard grocery-store pearls, but they were so bland and chewy that no amount of seasoning could save them. Swapping in better quality made all the difference (PSA: Trader Joe’s ciliegine is fantastic!). So grab the freshest, creamiest mozzarella you can and tear or halve it into bite-sized pieces as needed.
Essentials for Next-Level Pasta Salad
Brightland Basil-Infused Olive Oil
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Stainless Steel Measuring Cups & Spoons
Buy Now →Start with the Balsamic-Marinated Tomatoes and Mozzarella
Don’t worry, this isn’t a long marinade – a quick soak while the pasta boils is plenty! The mozzarella drinks in the bold flavor while the tomatoes release their juices to create a built-in vinaigrette. (It tastes exactly like the irresistible pool that collects on the bottom of a plate of Caprese…🤤)
I always reach for white balsamic here. It has a similar flavor to aged varieties, but where those lean caramelly and syrupy, white balsamic is tangy and light – so it lifts up the delicate fresh ingredients instead of overpowering them. Plus, since it’s pale, all of the colors stay nice and vibrant.
Boil the Pasta and Toss It All Together!
With the tomatoes and mozzarella doing their thing, the rest is quick and easy – the pasta just needs to catch up!
👩🏻🍳Use your favorite short pasta! ⇢Any shape will work great, but I especially love a ruffled or ridged one, like radiatori (pictured), fusilli, or rotini. All the nooks and crannies along the ridges capture plenty of the dressing, so every bite comes with even more flavor.
Serve It Up All Summer Long!
This Caprese pasta salad can hold its own as a satisfying vegetarian dish, but lately I’ve been loving tossing in a handful of arugula and some shredded rotisserie chicken for a little something extra.
It’s also a great match for anything off the grill. For a full Italian-inspired spread, serve it with my juicy Grilled Tuscan Steak, a longtime PWWB fan fave made with plenty of rosemary and garlic, or a simpler Tangy Balsamic Grilled Chicken, which caramelizes beautifully thanks to a little splash of maple syrup.
I can’t wait for you to try this Caprese Pasta Salad! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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25-Minute Marinated Caprese Pasta Salad with White Balsamic
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 4-6 1x
- Category: Side Dish, Entree Salads & Bowls Recipes, Pasta & Noodles
- Method: Boiling
- Cuisine: American, Italian, Italian-American
- Diet: Vegetarian
Description
This Caprese Pasta Salad takes everything you love about the classic Italian dish—juicy tomatoes, creamy mozzarella, and fresh basil—and turns it into a vibrant, flavor-packed pasta salad. The secret is a quick white balsamic marinade for the tomatoes and cheese – they soak up all of the flavor so every bite tastes like real-deal Caprese (never dry or bland!).
Ready in 25 minutes and perfect for every cookout and potluck on the calendar this summer!
Ingredients
- 8 ounces dried radiatori or short pasta of choice
- 12 ounces cherry tomatoes, halved or quartered (aim for uniform, bite-sized pieces)
- 8 ounces good-quality fresh mozzarella, torn into bite-sized pieces (or use ciliegine, halved, or pearls, left whole)
- kosher salt and black pepper
for the white balsamic Caprese marinade:
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar (see Recipe Notes)
- 1 cup packed fresh basil leaves and tender stems (about 1 ounce), thinly sliced
- ½ shallot, finely diced
- 2 cloves garlic, finely chopped or grated
- 1 teaspoon dried Italian seasoning
- ½ teaspoon each: garlic powder, onion powder
- kosher salt and black pepper
Instructions
Method Overview:
Cook the pasta slightly past al dente, then briefly rinse and let it cool slightly. Meanwhile, whisk together the white balsamic marinade and toss with the tomatoes and mozzarella to marinate. Add the warm pasta and gently toss to combine.
Step-by-Step Instructions:
- Prep: Bring a large pot of water to a boil. Once boiling, generously season with salt.
- Boil the pasta: Once the water reaches a rolling boil, add the radiatori. Stirring occasionally to prevent sticking, cook 1-2 minutes past al dente. Carefully drain the pasta, briefly rinsing to wash away excess starch. Set aside to cool slightly – the pasta should be warm, not hot enough to melt the cheese.
- Meanwhile, mix the white balsamic marinade: Add all listed ingredients to a large bowl. Season with 1 teaspoon kosher salt and a few twists of black pepper. Whisk well to combine. Adjust seasoning to taste.
- Marinate the tomatoes and mozzarella: Add the tomatoes and mozzarella to the white balsamic marinade. Gently stir to combine, taking care not to break up the tomatoes or mozzarella. Set aside to marinate for at least 10-20 minutes, allowing the flavors to meld. (You can prep this a few hours ahead for even more developed flavor.)
- Toss the Caprese pasta salad: Once the pasta has cooled slightly, add it to the bowl with the marinated tomatoes and mozzarella. Gently stir to combine, taking care not to break up the tomatoes or mozzarella. Adjust to taste – I often add an extra pinch of salt or splash of white balsamic to make the flavors pop.
- Serve immediately with additional torn basil leaves and your favorite summer mains. Enjoy!
Equipment
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Buy Now →Notes
Jess’ Tips and Tricks:
- White balsamic vinegar has the sweet-tangy flavor of traditional balsamic, but with a lighter body, more delicate flavor, and pale color. I reach for it anytime I want balsamic flavor without the dark color or syrupy texture. In this recipe, it adds classic Caprese flavor while preserving the fresh look of the tomatoes, mozzarella, and pasta. If you don’t have it, you can substitute regular balsamic – just note your salad will be darker in color.
- Portions: This recipe yields a large salad, enough to serve 4-6 as a side dish.
- Serving suggestions: This is a great all-purpose pasta salad for so many summer dinners. I love serving it alongside anything grilled – try my Grilled Tuscan Steak or Grilled Bruschetta Chicken for an Italian-inspired al fresco feast! For a low-effort summer dinner, I’ll often add a handful of arugula and shredded rotisserie chicken.
Make-Ahead and Storage:
- Make-ahead instructions: This pasta salad is best enjoyed shortly after assembling, while the pasta is still slightly warm and the tomatoes and mozzarella are fresh. If prepping ahead, you can marinate the tomatoes and mozzarella up to a few hours in advance and cook the pasta separately. Toss together just before serving for best texture.
- Storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.
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