This Caprese Pasta Salad with Arugula is fresh, peppery, and bursting with Italian flavor. Tender pasta is tossed with juicy cherry tomatoes, creamy mozzarella, fresh basil, and peppery arugula in a delicious balsamic dressing for a light and refreshing summer pasta salad.
A fresh and peppery take on classic caprese pasta salad featuring tender pasta, juicy tomatoes, creamy mozzarella, and vibrant arugula tossed in a light balsamic dressing.
Ingredients (Serves 4–6)
- 12 oz pasta (fusilli, penne, or bowties)
- 2 cups baby arugula
- 1½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- ¼ cup fresh basil, torn
Dressing
- 2 tbsp olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp lemon juice
- 1 garlic clove, minced
- Salt and black pepper to taste
Optional Add-Ins
- Grilled chicken
- Avocado
- Crispy prosciutto
- Parmesan shavings
- Pine nuts
- Balsamic glaze
Instructions
- Cook pasta
Boil pasta in salted water until al dente. Drain and rinse under cool water. - Prepare dressing
Whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. - Assemble salad
Combine pasta, tomatoes, mozzarella, basil, and arugula in a large bowl. - Toss & serve
Add dressing and gently toss. Finish with balsamic glaze or Parmesan if desired.
Tips for Best Results
- Add arugula just before serving so it stays fresh and crisp.
- Use baby arugula for a milder peppery flavor.
- Chill pasta before mixing to prevent the greens from wilting.
Great Pairings
- Grilled chicken or salmon
- Garlic bread
- Lemon herb shrimp
- Soup and salad lunches
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