This fresh and easy pasta salad combines the fresh flavors of strawberries, mint, and basil with a simply sweetened balsamic dressing for a pasta spin on the classic caprese. Serve this strawberry balsamic pasta salad as a side dish, or bulk it up by adding your choice of protein to transform it into a light and fresh main.
Not Your Classic Caprese …
All summer long, caprese salad is more popular at our house than Cinderella at a four-year-old’s birthday party, and once the warmth of spring hits my sun starved cheeks, I’m craving it hard. But with juicy ripe tomatoes yet to be had, my cravings sometimes have to wait.
That’s when I take combined inspiration from my cantaloupe caprese and wave my magic wand to turn sweet strawberries into an easy substitution for tomatoes mixed with pasta, mozzarella balls, and pungent, leafy herbs in this simple strawberry balsamic pasta salad.
It’s bursting with many of the same fresh flavors as my classic caprese pasta salad, but with a fruity twist.
Heidi’s Tips for Making This Pasta Salad
- Golden vs regular balsamic. Unlike my classic balsamic vinaigrette, I use golden balsamic vinegar in this pasta salad’s dressing because it’s slightly sweeter than regular balsamic and has a less caramelized flavor. With it’s lighter color, it’s also better for recipes like this so it doesn’t turn the pasta brown. Rice wine vinegar can be substituted instead.
- Don’t skimp on the fresh herbs. An abundance of fresh slivered mint and basil give this pasta salad a touch of bright flavor in every bite. While basil is the traditional herb called for in caprese salads, I love the bright zest mint adds to the combo. Be generous in adding them to the salad, it’s totally worth it.
- Use fresh mozzarella. Unlike blocks of mozzarella that’s shredded for pizzas or in lasagna, fresh mozzarella in water (and drained) is best in this recipe. Their tender bite and mellow flavor is a caprese classic. I slice the ciliengine mozzarella balls in half so they go further. If you can find pearl size balls, the combination of both is a pretty purdy display. If you can’t find containers of mozzarella, substitute diced fresh mozzarella in the log form instead.
The Key Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
Pasta
Use any short and sturdy pasta you have on hand, such as spiral, shell, or penne. Gluten-free, high-protein, whole wheat, whatever-you-like varieties are all okay.
Mix-Ins
Fresh strawberries are obviously a must! Don’t sub frozen and thawed strawberries here — no thanks!
For added caprese flavor, use mini mozzarella balls (sometimes labeled as ciliengine or pearls), or chop up one big ball of fresh mozzarella if that’s all you can find. Thinly sliced red onion, fresh basil and mint round out the fresh flavor profile.
Heidi’s Tip: If mozzarella isn’t available, try a good quality chunky feta or goat cheese instead.
How to Make Strawberry Balsamic Pasta Salad
- Cook your pasta to al denté and rinse. Just about any style of short pasta works well with this salad and adds bites of sweet berries with every forkful of pasta. Cook the pasta 1-2 minutes less than the package directions so it is tender but still retains a bit of bite. I don’t usually drain my pasta (the gluten helps tomato sauces stick to the noodles) but I do rinse for pasta salads like this one so it doesn’t get sticky.
- Toss with the mix-ins. Wait until the pasta has cooled down completely to avoid softening the strawberries or wilting the fresh herbs.
- Dress and serve. When you’re ready to serve, toss with the golden balsamic vinaigrette and dig in!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Strawberry Balsamic Pasta Salad Recipe
Ingredients
Pasta Salad
- 1 pound short pasta , such as fusilli, penne, elbows, etc.
- 1 pound strawberries , sliced
- 16 ounces mozzarella balls , drained
- ½ cup thinly sliced red onion
- ⅓ cup thinly slivered fresh basil
- ⅓ cup thinly slivered fresh mint
Balsamic Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons golden balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the pasta: Bring a pot water to boil and season generously with salt. Boil the pasta according to package directions. Drain in a colander. Lightly rinse so the pasta doesn't stick, then cool.
- Make the dressing: While the pasta is cooking, slice the strawberries and onions then add to a large bowl with the drained mozzarella balls and herbs. Add the cooled pasta.
- Combine: In a small bowl, whisk the olive oil, honey, golden balsamic vinegar, salt and pepper. Drizzle over the pasta and gently toss. Add more salt and pepper to taste and serve.
Notes
Nutrition
Want to Make This Pasta Salad Ahead of Time?
Because strawberries don’t have a long display time and being to macerate once dressing has been added to them, this salad is best when eaten within a few hours of being made.
If making ahead of time, prep all of the ingredients up to 24 hours in advance, then assemble the salad up to an hour or so before serving.
Serving Suggestions
This recipe is the perfect light pasta salad to serve on the side of grilled chicken, shrimp, salmon, or even steak, or served as a light lunch or with an egg frittata for brunch. Or, try it with:
- Easy Quiche Lorraine
- The Best Greek Chicken
- Easy Chicken Gyros With Tzatziki Sauce
- Grilled Corn On The Cob
- North Carolina Pulled Pork
More Unique Pasta Salads to Try
- Mediterranean Orzo Salad
- Halloumi Pasta Salad
- Antipasto Pasta Salad
- BLT Pasta Salad
- Tortellini Pasta Salad
- Zesty Italian Pasta Salad
- 20 Cold Pasta Salads to Make This Summer
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Jennifer M Harris
how long is this salad good for? TYIA
Hayley
Hi Jennifer! About 1 or 2 days (eventually the strawberries will turn and the pasta will absorb all of the dressing), stuff will get soggy, etc.. We hope this helps and hope you enjoy!
Phyll
I will make this salad but need to scale it down for only 2 people.
Cindy Polander
I would love to make this for a graduation party. Should I wait to add the dressing until just before serving? (I am travelling a bit). Also, I see it says “for added crunch,”…. What is the suggestion for this? This sounds delicious. Thank you in advance. Cindy
Hayley
Hi Cindy, you can actually prep all of the ingredients up to 24 hours in advance, then compose the salad up to an hour or so before serving. Not understanding your question about the added crunch though, unless you’re referring to the red onion?
Jolie
On the very bottom of the recepies card underneath notes it says “for added crunch,…” and leaves off there. I believe this is what she was referring to!
Hayley
Ahh, thanks Jolie! We’re sorry for the mistake. It should read “for added crunch, top with roasted pistachios, sliced almonds, or toasted pine nuts.”
Phyllis
I LOVE all your salad recipes; in fact, I plan to make one a week, maybe add a protein ( fish, chicken, slivers of lamb), We eat salads every night but I would like to have different ones for lunch. Now that the reason is warming up, this will be great! Thank you so much for your hard work.
Sabrina
great caprese riff with strawberries, very creative, thank you!