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Switch things up from a traditional caprese salad by using this recipe to make a caprese pasta salad at home.




  • 2-1/2 cups chopped tomatoes cut in 1/2-inch cubes
  • 1-1/2 cups fresh mozzarella cut in 1/2-inch cubes
  • 1/4 cup extra virgin olive oil
  • 10 large basil leaves cut as a chiffonade
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 12 ounces medium pasta shells
  • 1 tablespoon kosher salt (for cooking pasta)



  1. Combine tomatoes, mozzarella, olive oil, basil, garlic red pepper flakes and ½ teaspoon kosher salt and black pepper in a large bowl. Cover with plastic wrap and set aside while preparing pasta or in the refrigerator for up to 3 hours.
  2. Prepare the pasta by bringing a large pot of water to a boil. Add 1 tablespoon kosher salt and pasta. Cook until al dente, about 1 minute less than the package directs.
  3. Reserve 1/2 cup pasta water. Drain pasta well.
  4. Add pasta to tomato mixture and stir well to mix. Add 2 tablespoons of the reserved pasta water and stir again. If you want a more moist salad add more pasta water, 1 to 2 tablespoons at a time until it is as you like it.
  5. Serve hot or at room temperature.


Serves 6


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amount per Serving  
Calories: 398  
  % Daily Value *
Total Fat: 17 g 27%
Saturated Fat: 6 g 29%
Cholesterol: 25 mg 8%
Sodium: 287 mg 12%
Carbohydrate: 47 g 16%
Dietary Fiber: 2 g 9%
Protein: 14 g  
Potassium 8%
Calcium 18%
Iron 15%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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