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20 Minute Caprese Pasta Salad

Kim Lange
This 20 Minute Caprese Mozzarella Tomato Pasta Salad is gonna be the ultimate side dish for your next BBQ, potluck or picnic. It’s so refreshing, light, quick and easy to throw together
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Italian
Servings 8


  • 1 pound bowtie or rotini pasta
  • 1 pint cherry tomatoes quartered or halved
  • 8 or 12 oz fresh or marinated mozzarella balls chopped)
  • 1 can 2.25 oz sliced black olives, drained
  • ½ cup fresh basil thinly sliced
  • Optional: 1/2 cup thinly sliced red onion
  • 1/2 - 1 cup Italian salad dressing or dressing of choice or olive oil
  • Salt and pepper to taste


  • Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes.
  • When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
  • Place cooled pasta in a large mixing bowl.
  • Add dressing to pasta, then add the tomatoes, olives, basil, onion, and mozzarella balls. Toss to combine.
  • Serve at once, or chill until needed.
  • Pasta salad may be made and stored in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!