Caprese pasta salad with olives is a bright, no-fuss dish that tastes like summer in a bowl. Fresh cherry tomatoes, chewy pasta, pillowy mozzarella, fragrant basil and briny olives come together with a simple garlic-red wine vinaigrette. It’s the kind of recipe you can toss together in under 30 minutes and bring to a picnic, potluck or easy weeknight supper.
Why you’ll love this dish
This salad offers the fresh, familiar flavors of a classic Caprese but stretches them into a heartier, pasta-based meal. It’s quick, budget-friendly, and easy to scale for a crowd. The olives add a savory contrast that keeps each bite interesting, while the vinaigrette keeps everything bright instead of heavy.
“I made this for a summer BBQ—everyone went back for seconds. The dressing soaks into the pasta without turning it soggy. Perfect balance of fresh and savory.” — home cook review
This recipe is ideal for:
- Weeknight dinners when you want something fast and filling.
- Potlucks and picnics because it tastes great at room temperature.
- Light lunches with a good balance of carbs, dairy and veggies.
How this recipe comes together (step-by-step overview)
- Whisk a simple garlic-red wine vinegar vinaigrette and let the garlic infuse the oil.
- Cook small pasta (orecchiette suggested) to al dente, drain, then toss with the vinaigrette while still warm.
- Let the dressed pasta cool briefly so it soaks up flavor without wilting.
- Fold in halved cherry tomatoes, quartered ciliegine mozzarella, chopped olives and minced basil.
- Taste and adjust salt, pepper, or vinegar. Serve chilled or at room temperature.
Ingredients
Gather these items:
- Pasta Salad
- 2 cups uncooked pasta (about 8 oz) — I used orecchiette. Shells, farfalle, or rotini work too.
- 2 cups cherry or grape tomatoes — halved or quartered depending on size
- 8 oz fresh mozzarella (ciliegine or small bocconcini) — quartered
- 20 basil leaves — finely sliced (chiffonade)
- 12 olives — roughly chopped (Kalamata, Castelvetrano, or mixed; pitted)
- Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (swap lemon juice for a brighter zip)
- 1 clove garlic — finely minced or pressed
- 6 twists freshly ground black pepper (about 1/4–1/2 teaspoon)
- Pinch of salt (adjust to taste)
Notes/substitutions inline:
- For a vegan version, use plant-based mozzarella or marinated tofu and omit cheese.
- If olives are very salty (like some Kalamatas), start with fewer and add more to taste.
- Use good olive oil for flavor; a neutral oil will make the dressing less vibrant.
Directions
- Make the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, pepper and a pinch of salt. Set aside for at least 5 minutes so the garlic softens and infuses the dressing.
- Cook the pasta. Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4–6 quarts water). Add the pasta and cook until al dente per package directions. Taste to confirm — it should be tender but still firm in the center.
- Drain and dress the pasta. Drain the pasta well and transfer it to a large, shallow bowl. Immediately toss the hot pasta with the vinaigrette so it absorbs flavor. Stir occasionally as it cools for about 10 minutes.
- Prepare the mix-ins. While the pasta cools, halve or quarter the cherry tomatoes, quarter the mozzarella balls if needed, chiffonade the basil, and roughly chop the olives.
- Combine and toss. Add the tomatoes, mozzarella, basil and olives to the cooled, dressed pasta. Gently toss to combine, taking care not to mash the tomatoes or break up the mozzarella too much.
- Final seasoning. Taste and adjust with more salt, pepper or a splash more vinegar if it needs brightness. If you like, finish with a drizzle of olive oil or a spoonful of balsamic glaze.
- Serve. The salad can be served immediately at room temperature or chilled for 30–60 minutes to meld flavors.
How to serve Caprese Pasta Salad with Olives
- Serve in a wide, shallow bowl so the colors and textures show. Garnish with a few whole basil leaves and a grind of black pepper.
- Pairings: grilled chicken, herb-roasted shrimp, a platter of cured meats, or crusty bread. For beverages, a crisp Pinot Grigio or a dry Rosé complements the salad nicely.
- For a picnic, pack the dressing separately and toss just before serving to keep the pasta from softening too much.
How to store
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Because fresh mozzarella releases moisture, flavor and texture are best within the first 48–72 hours.
- If making ahead: store the dressed pasta separately from the tomatoes, mozzarella and basil for up to 24 hours. Combine right before serving.
- Freezing: Not recommended. Fresh mozzarella and tomatoes become watery and change texture after freezing.
- Food safety: Keep chilled at or below 40°F (4°C). Discard any salad left out at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Tips to make this even better
- Salt the pasta water well. It should taste like the sea — this is the main seasoning for the pasta itself.
- Cook pasta al dente. Slightly firm pasta holds up better in salads and won’t turn mushy as it cools.
- Let the garlic mellow. Allowing the dressing to sit for 5–10 minutes softens raw garlic’s bite and spreads its flavor.
- Use room-temperature mozzarella. Cold cheese straight from the fridge can firm up the salad; let it sit 10–15 minutes before mixing.
- Drain well. Excess water on the tomatoes or pasta dilutes the dressing and makes the salad runny.
- If you like a creamier texture, stir 1–2 tablespoons of mayonnaise or Greek yogurt into the vinaigrette.
Variations
- Mediterranean boost: Add cucumber, roasted red peppers and a handful of arugula. Finish with feta instead of mozzarella.
- Protein upgrade: Toss in cooked chickpeas, shredded rotisserie chicken or diced prosciutto for a heartier meal.
- Pesto twist: Replace half the vinaigrette with 2 tablespoons of pesto for an herbier profile.
- Balsamic glaze finish: Drizzle a little balsamic reduction over the plated salad for a sweet-tangy note.
- Vegan swap: Use marinated tofu cubes or a plant-based mozzarella alternative and a maple-lemon vinaigrette.
FAQs — Your questions answered
Q: How long does Caprese pasta salad last in the fridge?
A: Stored in an airtight container, it keeps 48–72 hours. For best texture and flavor, eat within 2 days. Fresh mozzarella and tomatoes will loosen and become watery over time.
Q: Can I make this ahead for a party?
A: Yes. Cook and dress the pasta up to 24 hours ahead, but keep tomatoes, mozzarella and basil separate. Combine them 30–60 minutes before guests arrive for best texture.
Q: Can I use bottled Italian dressing instead of the vinaigrette?
A: You can, but homemade vinaigrette is brighter and fresher. If using bottled dressing, choose a simple red wine or herb vinaigrette and taste before adding salt.
Q: What’s the best pasta shape for this salad?
A: Use small shapes that trap bits of tomato and cheese—orecchiette, farfalle, rotini, shells or penne all work well.
Q: How do I keep mozzarella from getting soggy?
A: Pat mozzarella dry with paper towels and don’t add it until the pasta has cooled. Alternatively, store the cheese separately and mix in just before serving.
If you want, I can scale the recipe for a crowd, convert it to metric units, or suggest a wine pairing based on what you’re serving it with.
Print
Caprese Pasta Salad with Olives
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and satisfying pasta salad featuring cherry tomatoes, mozzarella, basil, and olives, drizzled with a garlic-red wine vinaigrette.
Ingredients
- 2 cups uncooked pasta (about 8 oz) — orecchiette or similar
- 2 cups cherry or grape tomatoes — halved or quartered
- 8 oz fresh mozzarella (ciliegine or small bocconcini) — quartered
- 20 basil leaves — finely sliced (chiffonade)
- 12 olives — roughly chopped (Kalamata, Castelvetrano, or mixed; pitted)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic — finely minced or pressed
- 6 twists freshly ground black pepper
- Pinch of salt (adjust to taste)
Instructions
- Make the vinaigrette by whisking together olive oil, red wine vinegar, minced garlic, pepper, and salt in a small bowl. Let it sit for at least 5 minutes.
- Cook the pasta in a large pot of salted boiling water until al dente, according to the package instructions.
- Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with the vinaigrette.
- Prepare the mix-ins: halve or quarter the cherry tomatoes, quarter the mozzarella, chiffonade the basil, and chop the olives.
- Combine the cooled pasta with the tomatoes, mozzarella, basil, and olives. Toss gently to combine.
- Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
- Serve immediately at room temperature or chill for 30–60 minutes before serving.
Notes
For a vegan version, substitute with plant-based mozzarella or marinated tofu and omit cheese. Use good quality olive oil for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian