Today I tried my new Creamy Caprese Pasta Salad featuring al dente fusilli, grape tomatoes, fresh mozzarella and basil leaves, all tossed in a blend of mayonnaise, sour cream, extra virgin olive oil and balsamic vinegar. I prepared this Pasta Salad Classic for summer dinners. It brings a fresh edge.

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I recently experimented with a twist on a classic dish and the result was this Creamy Caprese Pasta Salad that I promise you’ll love. I started with 12 oz fusilli pasta cooked al dente and then mixed in pint halved grape tomatoes, and 8 oz cubed fresh mozzarella cheese.

Toss in a cup of torn basil leaves and you’ve already got a burst of color on your plate. Next, I combined a smooth dressing made from 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar and minced garlic for that extra kick.

I must confess that every time I make this salad, I think of all those fun summer potlucks and pool parties where this served perfectly as a side dish or even a meal on a light weeknight dinner. This recipe truly bring out a fresh flavor that you cant help but crave.

Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe because it’s like a burst of summer in every bite. First off, the creamy dressing mixes with the fresh basil, tomatoes, and mozzarella in such a way that every mouthful feels like a flavor explosion. I really dig how easy it is to throw together, so even on a busy weeknight I can whip up something tasty. Plus, the contrast between the tangy balsamic vinegar and the smooth, rich ingredients makes it feel both refreshing and satisfying.

This creamy caprese pasta salad is super fresh and delish. It’s kind of a twist on the classic caprese, but with a creamy kick that totally revamps the whole dish. I always thought picnics and potlucks were best when served with something light yet full of flavor, and this recipe nails it every single time. It’s a go-to dish for me when I need a quick, easy meal that still impresses everyone at the table.

Ingredients

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Fusilli pasta: Carbohydrate-packed base that holds flavors well and keeps you full.
Grape tomatoes: Juicy, sweet with a slight tang, add fresh burst of flavor.
Fresh mozzarella: Protein rich dairy with a silky, mild taste that pairs perfectly.
Fresh basil: Aromatic green providing a peppery kick and lots of vitamins.
Olive oil: Heart healthy extra virgin oil that enhances flavors with rich smoothness.
Balsamic vinegar: Adds a sour sweet tang and depth, balancing the creamy dressing.
Mayonnaise and sour cream: Give creamy texture with a slight tang that makes it yum.

Ingredient Quantities

12 oz fusilli pasta, cooked al dente and cooled

1 pint grape tomatoes, halved

8 oz fresh mozzarella cheese, cubed or if you like, mozzarella pearls halved

1 cup fresh basil leaves, roughly torn or chopped

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 garlic clove, minced (if you want a little extra kick)

Salt and pepper, to taste

How to Make this

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1. Boil a large pot of water with a pinch of salt and cook the fusilli pasta until it is al dente, then drain it and rinse with cold water so it cools off completely.

2. While your pasta is cooling, halve the grape tomatoes and cut the mozzarella into cubes or, if you use pearls, halve them.

3. Roughly tear or chop the fresh basil and set it aside in a big bowl.

4. In a separate small bowl combine the mayonnaise, sour cream, extra virgin olive oil, balsamic vinegar, minced garlic, salt and pepper and whisk them together until it looks smooth.

5. Pour the cooled pasta into the bowl with the basil, tomatoes, and mozzarella.

6. Drizzle your dressing over all the ingredients and gently toss to make sure everything gets coated.

7. Let the pasta salad chill in the refrigerator for at least 30 minutes so the flavors can really come together.

8. Give it a taste and add a little more salt or pepper if needed, then serve it up chilled for a delicious, refreshing meal.

Equipment Needed

1. A large pot for boiling water
2. A colander for draining the pasta
3. A cutting board to halve the tomatoes and chop the basil and cheese
4. A chef’s knife for cutting the ingredients
5. A small bowl to mix the dressing
6. A whisk to combine the dressing ingredients
7. A big mixing bowl to toss the pasta salad
8. A spoon or spatula for gently mixing everything together
9. A measuring cup to measure ingredients like olive oil and vinegar
10. A refrigerator to chill the salad for at least 30 minutes

FAQ

Q: Can I make the salad ahead of time?

A: Yup, you can prep it ahead and keep it in the fridge for up to 2 days. Just give it a good stir before serving cause the pasta might soak up some dressing.

Q: What if I only have cherry tomatoes?

A: No worries if you only have cherry tomatoes. Just halve them like you would with grape tomatoes and you should be just fine.

Q: Can I use another type of pasta?

A: Sure. Fusilli works best cause it holds the sauce, but any pasta in your pantry will do if thats what you like better.

Q: What cheeses can I substitute for mozzarella?

A: While fresh mozzarella is the star here, you could try bocconcini or even a mild cheddar if you’re in a pinch. The flavor might change a bit though.

Q: How do I adjust the creaminess of the salad?

A: If you like it creamier, add a bit more mayo or sour cream. Taste as you go to get the perfect level of creaminess you enjoy best.

Creamy Caprese Pasta Salad Recipe Substitutions and Variations

If you dont have fusilli you can try replacing it with penne or bowtie pasta which both work pretty well
You could swap the grape tomatoes with cherry tomatoes or even kinda sun-dried ones if you’re looking for a different tang
If fresh mozzarella is hard to find, bocconcini or even a bit of goat cheese can work as a substitute even though it changes the flavor a bit
Instead of sour cream a good quality Greek yogurt is a solid replacement that still keeps the salad nice and creamy

Pro Tips

1. Let your dressing sit for at least 5 minutes before adding it to the pasta so that all the flavors can really blend together and give the salad a deeper taste.
2. When you’re rinsing your pasta, make sure its really cold so you stop it from cooking further, which helps keep that perfect al dente texture.
3. Be gentle when mixing in the tomatoes and basil since rough handling can bruise the ingredients and make the salad look messy.
4. Taste the salad after it chills for a bit and don’t be afraid to add a little extra salt or pepper if it seems a bit flat.

Creamy Caprese Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

455

kcal

Equipment: 1. A large pot for boiling water
2. A colander for draining the pasta
3. A cutting board to halve the tomatoes and chop the basil and cheese
4. A chef’s knife for cutting the ingredients
5. A small bowl to mix the dressing
6. A whisk to combine the dressing ingredients
7. A big mixing bowl to toss the pasta salad
8. A spoon or spatula for gently mixing everything together
9. A measuring cup to measure ingredients like olive oil and vinegar
10. A refrigerator to chill the salad for at least 30 minutes

Ingredients

12 oz fusilli pasta, cooked al dente and cooled
1 pint grape tomatoes, halved
8 oz fresh mozzarella cheese, cubed or if you like, mozzarella pearls halved
1 cup fresh basil leaves, roughly torn or chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 garlic clove, minced (if you want a little extra kick)
Salt and pepper, to taste

Directions

Boil a large pot of water with a pinch of salt and cook the fusilli pasta until it is al dente, then drain it and rinse with cold water so it cools off completely.
While your pasta is cooling, halve the grape tomatoes and cut the mozzarella into cubes or, if you use pearls, halve them.
Roughly tear or chop the fresh basil and set it aside in a big bowl.
In a separate small bowl combine the mayonnaise, sour cream, extra virgin olive oil, balsamic vinegar, minced garlic, salt and pepper and whisk them together until it looks smooth.
Pour the cooled pasta into the bowl with the basil, tomatoes, and mozzarella.
Drizzle your dressing over all the ingredients and gently toss to make sure everything gets coated.
Let the pasta salad chill in the refrigerator for at least 30 minutes so the flavors can really come together.
Give it a taste and add a little more salt or pepper if needed, then serve it up chilled for a delicious, refreshing meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.