This easy pasta salad is a fresh take on classic caprese. Juicy strawberries and bright basil meet creamy mozzarella, all tossed with a tangy balsamic glaze for a sweet-and-savory summer side or light meal.
Fresh flavors you will love
The first time I tried a strawberry-and-feta salad my expectations were pleasantly surprised—strawberries work beautifully with savory ingredients. That idea evolved into this strawberry caprese pasta salad, which balances sweet fruit, fresh herbs, creamy mozzarella, and a bold balsamic finish.
Once combined the flavors marry quickly and the salad tends to disappear fast—it’s a perfect choice when basil and tomatoes are abundant in the garden. The pasta extends the salad into a fuller dish; see the tips below to make it a main course.
This salad is ideal for summer gatherings—bright, colorful, and crowd-pleasing. It holds up well for a picnic or potluck after a short chill in the refrigerator.
The pasta stretches the ingredients, making twelve modest servings. To serve fewer people, halve the recipe, or double everything (including the pasta) for a larger crowd.
Ingredients
Cooked pasta: Use 8 ounces (half a standard 16-ounce box) of cooked pasta. Medium shells are recommended, but any short pasta works.
Fresh strawberries: Fresh strawberries are key here—frozen or dried won’t give the same texture or bright flavor. Quartered berries make a nice bite-sized addition.
Fresh mozzarella: Pearl mozzarella (“little ones”) is ideal because it disperses evenly, but you can cut larger mozzarella into small pieces. Avoid shredded mozzarella for this salad.
Tomatoes: Small tomatoes—cherry or grape—work best when halved.
Fresh basil: Use fresh basil leaves for the authentic caprese aroma and flavor; dried basil will not deliver the same result.
Balsamic glaze: Use a concentrated balsamic glaze (different from plain balsamic vinegar) to finish the salad. It adds sweetness, acidity, and shine.
How to make Strawberry Caprese Pasta Salad
This salad comes together in minutes. Start by placing the cooked and cooled pasta into a large bowl, then add strawberries, mozzarella, halved tomatoes, and chopped basil. Toss gently to combine.
Drizzle the balsamic glaze over the tossed ingredients, then gently toss again so the glaze coats everything. Season with salt and pepper to taste. Chill for at least 2 hours before serving to let the flavors meld.
Simple and elegant.
Tips for success
This salad benefits from a short chill, but it isn’t a long-term make-ahead dish. If you need to save time, cook and cool the pasta up to a day in advance and store it separately until assembly.
Make sure the pasta is fully cooled before combining with the fresh ingredients to avoid wilting the basil or melting the mozzarella.
You can use whole wheat or gluten-free pasta if you prefer.
To make the salad heartier, add a protein such as grilled chicken, seared salmon, tofu, or sliced hard-boiled eggs.
For a vegetarian boost of protein and texture, stir in cooked quinoa or bulgur.
Add diced avocado just before serving for extra creaminess.
More pasta salad ideas
- Cheese Tortellini Salad
- Spaghetti Salad
- Macaroni Pasta Salad
- Lemon Basil Pasta Salad
- Sun-Dried Tomato Pasta Salad
- Chicken Bacon Ranch Pasta Salad
- Mediterranean Orzo Salad
- Avocado Ranch Pasta Salad
Strawberry Caprese Pasta Salad Recipe
Ingredients
- 8 ounces (227g) cooked and cooled pasta
- 8 ounces (227g) fresh strawberries quartered (about 2 cups)
- 8 ounces (227g) fresh mozzarella balls pearls, “little ones”
- 1 heaping cup halved cherry or grape tomatoes about 6 ounces (170g)
- ⅓ cup fresh chopped basil
- 2 Tablespoons (30mL) balsamic glaze
- salt and pepper to taste
Instructions
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Place the cooked and cooled pasta into a large bowl.
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Add the strawberries, mozzarella balls, halved tomatoes, and chopped basil to the pasta, then toss gently to combine.
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Drizzle the balsamic glaze evenly over the salad and toss to coat. Season with salt and pepper to taste. Chill in the refrigerator for at least 2 hours before serving. Store leftovers tightly covered for up to 3 days.
Notes
- Pasta: Medium shells are a good choice, but any short pasta will work.
- Mozzarella balls: Pearl-sized mozzarella distributes well; you can also cut a large block into bite-sized pieces.
- Balsamic glaze: This is a concentrated reduction and is not the same as plain balsamic vinegar.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.