This Strawberry Caprese Pasta Salad is summer in a bowl! Juicy strawberries, creamy bocconcini, peppery arugula, fresh basil, and pasta all come together with a tangy balsamic dressing. It’s a fun, fresh twist on a classic Caprese salad—perfect for BBQs, picnics, or anytime you want a show-stopping side dish.
I love a good pasta salad; it’s the ultimate summer side dish (or main meal, let’s be honest). This Strawberry Caprese Pasta Salad is such a fun twist to bring to a potluck, BBQ, or to prep ahead for easy weekday lunches.
What Is Caprese Salad?
Caprese salad (here is my recipe) is a simple Italian dish traditionally made with fresh tomatoes, mozzarella, basil, extra-virgin olive oil, and salt. It’s light, fresh, and flavourful, named after the island of Capri. This Strawberry Caprese Pasta Salad puts a fun spin on the classic by swapping in sweet strawberries and adding pasta to make it more of a meal.
I honestly LOVE the swap of sweet, juicy strawberries in place of the usual tomatoes. It’s a flavour combo that just works: fresh, vibrant, and totally delicious! Summer in salad form.
Strawberry Caprese Pasta Salad Ingredients
This salad is uncomplicated, which is the type of recipe we need in the summer months. Here’s what you’ll need:
- Fresh strawberries
- Pasta (rotini, fusilli, or bowtie)
- Mini bocconcini
- Red onion
- Fresh basil (which is perfect if your herb garden is overflowing like mine!)
- Baby arugula
- Balsamic vinegar
- Extra-virgin olive oil
- Balsamic glaze
- Honey or maple syrup
- Salt
- Black pepper
How to Prep Strawberry Caprese Pasta Salad Ahead
This salad is easy to prep in advance, making it perfect for parties, meal prep, or stress-free entertaining. Here’s how to do it:
- Cook and cool the pasta up to 1–2 days in advance. Store in an airtight container in the fridge.
- Make the dressing ahead of time and refrigerate in a sealed jar.
- Chop the strawberries, onion, and bocconcini, and store separately until you’re ready to assemble.
- Wait to add arugula and basil until just before serving so they stay fresh and vibrant.
- Toss everything together ahead if needed, but save the dressing and final balsamic glaze drizzle to add just before serving.
More Salad Recipes You’ll Love
If you’re a salad fan (same!), here are a few more fresh and flavour-packed recipes to try next:
These next recipes are straight from Fraîche Table (my online meal planner), home to (quite literally) thousands of simple, balanced, family-friendly recipes. Warning: these will make you hungry.
Unlock full access by becoming a member—it’s free to try!
Strawberry Caprese Pasta Salad
This Strawberry Caprese Pasta Salad is summer in a bowl! Juicy strawberries, creamy bocconcini, peppery arugula, fresh basil, and tender pasta all come together with a tangy balsamic dressing. Perfect for BBQs, picnics, or anytime you want a show-stopping side dish.
Ingredients
- 3 cups dry short pasta (ie: rotini, fusilli or farfalle)
- 1 ½ cups sliced strawberries
- 1 cup mini bocconcini, halved
- ½ small red onion, thinly sliced
- ½ cup fresh basil leaves, rough chopped
- 3 cups baby arugula
- Salt and pepper to taste
- 1/2 cup feta (optional)
- 1/4 cup toasted pine nuts (optional)
For the Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze plus more for drizzling
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
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Cook the pasta in a large pot of salted water according to package directions. Drain and rinse with cold water to cool completely. Set aside.
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Prepare the dressing by whisking together the balsamic vinegar, olive oil, balsamic glaze, honey, salt, and pepper in a small bowl or jar.
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Assemble the salad in a large serving bowl. Add the cooled pasta, strawberries, bocconcini, red onion, basil, arugula, and any optional additions like feta and pine nuts.
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When ready to serve, drizzle with dressing and toss gently to combine. Taste and adjust seasoning as needed. If making ahead, store the salad and dressing separately, covered, in the fridge for up to 2 days.
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Serve immediately, or chill until ready to serve. Drizzle with extra balsamic glaze just before serving for a little extra wow!
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