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Creamy Caprese Pasta Salad: A Potluck Perfect Side Dish

A close-up of creamy caprese pasta salad featuring fusilli pasta, cherry tomatoes, mozzarella balls, and fresh basil.

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This recipe delivers the fresh flavors of Caprese salad in a satisfying, creamy pasta salad format, perfect for summer gatherings and easy meal prep.

Ingredients

Scale
  • 1 pound rotini or penne pasta
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella pearls (ciliegine), drained
  • 1 cup fresh basil leaves, roughly chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta cools, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and pepper until smooth.
  3. In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and chopped fresh basil.
  4. Pour the creamy dressing over the pasta mixture. Add the olive oil.
  5. Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend. This makes it a great make ahead pasta salad.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • For a richer flavor, use mascarpone cheese instead of Greek yogurt in the dressing.
  • If you prefer a less thick dressing, add 1 to 2 tablespoons of cold water or milk until you reach your desired consistency.
  • This cold mozzarella and tomato salad tastes best when served chilled, making it an easy picnic side dish.

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