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Light and summery, this pasta salad will become THE pasta salad of your summer! An easy-to-make sweet and savory addition to any BBQ or weeknight dinner. This fun twist on the caprese salad can be eaten by itself too! Just try not to eat the whole bowl.
I’ve seen this idea tossed around the internet a few days ago. So, naturally, I decided to make my own. It took me less than 20 minutes to put this together (minus waiting for the pasta to cool off) since the only thing that was cooked is the pasta! The best part about this salad was that I was tempted to do some variations, but for the sake of keeping it simple for my blog, I decided not to. Of course, I wrote down the variations you can do; there are plenty of variations you can do!
This salad is definitely a summer pasta salad, and may be the only summer pasta salad that you’ll ever make! It’s sweet, savory, fresh, and light. It’s the perfect example of what you can do with fresh, in-season ingredients; when combined into a delicious dish in no time. There’s an incredible mix of textures and flavors here. If you’re not feeling in the mood for something cold, this salad can also be warmed, but be warned that the mozzarella may melt a bit.
How to make Strawberry Caprese Pasta Salad
This strawberry salad is one I’ll be making for get togethers during the summer, or if I just want a big bowl of it while sitting in my backyard! Such a simple salad filled with fresh flavors of summer. There are many variations you can do for this recipe, making it one of the most versatile recipes I’ve had yet. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Bowtie Pasta (Farfalle): This was the best shape for this salad, however feel free to use any short pasta such rotini, cavatappi, orecchiette, or even campanelle.
- Fresh Strawberries: Search for strawberries that don’t look too dark. They tend to be a bit jammy in taste compared to lighter strawberries. The brighter the strawberry, the sweeter it is. You can even use the white strawberries in its place! They often have a softer flesh and are often a bit sweeter.
- Fresh Mini Mozzarella Balls: These are called boccocini. They’re in a liquid and sometimes called “bite-sized mozzarella”. You can use bigger mozzarella such as Ciliegine, which is cherry-sized.
- Fresh Basil: You’re going to need a handful! Buy enough for 1/2 cup, plus some extra if you’re planning to add a bit more on top as garnish.
- Grated Parmesan Cheese: Totally optional, but great to garnish with! Or, toss some with the pasta salad when mixing.
- Balsamic Glaze: I love using DeLallo or Trader’s Joes brand. As easy as it is picking it up from the shelf of a grocery store, it’s also easy to make it homemade! All you need is balsamic vinegar and sugar, bring to a boil, reduce to a simmer, and it’s ready once it’s reduced by half!
- Salt, Pepper, Garlic Powder, Olive Oil: To bring some seasoning into play. I dressed it with some olive oil because I didn’t want the salad to be too dry. It’s highly recommended.
Cook the pasta to al dente, drain, rinse it with water to prevent it from cooking and sticking, then transfer it to a bowl. Put it in the fridge until completely cooled. In a mixing bowl, toss together the pasta, strawberries, basil, and mozzarella. Season with salt and pepper to your preference, and garlic powder. Drizzle with some olive oil and toss together. Transfer half of the pasta salad into a mixing bowl, and drizzle with half of the balsamic glaze. Pour the remaining half of the pasta salad on top, then drizzle with the remaining glaze. Sprinkle with extra basil, if desired.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Make Ahead: The pasta can be made 5 days in advance. Gather your remaining ingredients when you are ready to put the salad together. If you mix it too early, the strawberries will bleed their color into the pasta and everything won’t be as fresh.
- Variations:
- If you’re watching carbs, replace the pasta with some baby spinach or arugula. Or, don’t include any greens at all and serve it without the pasta.
- Use peaches (when in-season) instead of strawberries for a late-summer salad.
- Try adding some mint! It works well with berries.
- You can use a basil balsamic vinaigrette instead of the glaze and olive oil.
- Make it Vegan: Omit the cheese entirely.
- Make it Gluten-Free: Use your favorite gluten-free pasta.
- Add some nuts like chopped pecans or toasted walnuts.
- Add some avocado for a healthy fat.
- Replace the mozzarella with feta or crumbled goat cheese. Goat cheese + Strawberries= the best combo ever.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Strawberry Caprese Salad
Ingredients
- 1 lb farfalle (bowties) or cavatappi
- 1 lb fresh strawberries, hulled and coarsely chopped
- 7 oz Ciliegine or bocconcini mozzarella balls, drained and halved
- 1/2 cup fresh basil, cut into 1/4 inch ribbons, plus more for garnish
- 1/4 cup extra virgin olive oil
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 3 tbsp balsamic glaze
- Grated parmesan cheese, to garnish, optional
Instructions
- Cook the pasta according to package directions for al dente. Drain then immediately rinse with cold water to stop the pasta from cooking. Let it drain completely, then store it in the fridge until cooled completely.
- In a large mixing bowl, toss the cooled pasta, strawberries, mozzarella, and basil. Pour in the olive oil. Sprinkle in the salt, pepper, and garlic powder, then toss to combine.
- Pour half of the pasta salad into a serving bowl. Drizzle with half of the balsamic glaze. Pour the remaining half of the pasta into the serving bowl and drizzle with the remaining glaze. Sprinkle with extra basil, if desired, or some grated parmesan cheese.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days.
- Make Ahead: The pasta can be made 5 days in advance. Gather your remaining ingredients when you are ready to put the salad together. If you mix it too early, the strawberries will bleed their color into the pasta and everything won’t be as fresh.
Variations:
- If you’re watching carbs, replace the pasta with some baby spinach or arugula. Or, don’t include any greens at all and serve it without the pasta.
- Use peaches (when in season) instead of strawberries for a late-summer salad.
- Try adding some mint! It works well with berries.
- You can use a basil balsamic vinaigrette instead of the glaze and olive oil.
- Make it Vegan: Omit the cheese entirely.
- Make it Gluten-Free: Use your favorite gluten-free pasta.
- Add some nuts like chopped pecans or toasted walnuts.
- Add some avocado for a healthy fat.
- Replace the mozzarella with feta or crumbled goat cheese. Goat cheese + Strawberries= the best combo ever.
Nutrition Facts
Calories
376.02Fat (grams)
14.15 gSat. Fat (grams)
3.44 gCarbs (grams)
49.92 gFiber (grams)
2.97 gNet carbs
46.93 gSugar (grams)
5.42 gProtein (grams)
13.39 gSodium (milligrams)
111.69 mgCholesterol (grams)
12.19 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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