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Cherry Caprese Pasta Salad with Basil Vinaigrette

Cherry caprese pasta salad is loaded with juicy cherries, rich mozzarella, and tossed in an herby basil vinaigrette. - fast to make and a hit side dish at any cookout!
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 481kcal


Cherry Caprese Pasta Salad

  • 1 lb gemelli pasta (or your favorite short-cut shape)
  • 2 cups fresh black cherries, pitted and halved
  • 2 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (or diced fresh mozzarella)
  • 1/2 cup fresh basil, torn into bite-sized pieces
  • 2 cups firmly-packed baby arugula

Basil Vinaigrette

  • 1 cup firmly-packed basil leaves
  • 1 medium clove peeled garlic
  • 1 tablespoon honey or agave syrup
  • 2 tablespoons white balsamic vinegar (apple cider or white also work!)
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper to taste


Cherry Caprese Pasta Salad

  • Cook pasta according to package instructions until al dente or your preferred doneness. Rinse pasta well and allow to cool.
  • In a large serving bowl, combine cooled pasta, black cherries, cherry tomatoes, mozzarella, basil, and arugula. Chill salad in refrigerator until ready to serve.

Basil Vinaigrette

  • In a food processor or blender, combine basil, garlic, honey, and vinegar. Blend vinaigrette while drizzling olive oil through top until vinaigrette is smooth, scraping down sides as necessary. Season vinaigrette with salt and pepper to taste. Store in refrigerator until ready to use.
  • When ready to serve, drizzle vinaigrette over salad and toss to combine. Season with additional salt and pepper to taste as needed and serve immediately. Enjoy!


Storing Instructions:
If storing salad, store salad separately from dressing. Dressing and salad may be stored in refrigerator up to 4 days.


Serving: 8oz | Calories: 481kcal | Carbohydrates: 54.5g | Protein: 16.8g | Fat: 23g | Saturated Fat: 7.3g | Cholesterol: 82mg | Sodium: 45mg | Potassium: 435mg | Fiber: 2g | Sugar: 11g | Calcium: 180mg | Iron: 3mg