Strawberry Caprese Salad
Updated Mar 25, 2026
Fresh strawberry caprese salad with pasta, mozzarella, basil, and ripe strawberries when they’re at their best.
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Strawberry Caprese Salad is fresh and delicious!
I’m all about a fresh strawberry salad, especially when strawberries are actually in season and worth buying. This kind of recipe really depends on that, because when the strawberries are good, you do not need to do much else. They carry the whole thing.
This strawberry caprese salad keeps it simple with strawberries, mozzarella, basil, olive oil, and pasta to make it a little more filling. Once the pasta is cooked, the rest comes together fast, and it’s a good one for summer when you want something fresh but not too light.
Happy Cooking!
– Yumna
Strawberry Caprese Salad Ingredients
- Cavatappi pasta: Cavatappi is a corkscrew-shaped pasta that holds dressing well and is easy to eat in a salad. You can use any short pasta like macaroni, fusilli, farfalle, or bow ties. Avoid long pasta shapes like spaghetti, which are harder to toss and eat as a salad.
- Strawberries: Look for berries that are fully red with no white tips; those will be the sweetest. This is a summer salad, so it’s best when strawberries are in season. Read my tips on how to cut strawberries.
- Mini mozzarella balls: Also called bocconcini or mozzarella pearls, these small fresh mozzarella balls are sold in the deli section of most grocery stores, usually packed in water. If you can’t find them, cut a standard fresh mozzarella ball into small chunks. Don’t use shredded mozzarella; it won’t have the same texture or flavor.
- Fresh basil: Dried basil won’t work here; you need fresh for both flavor and appearance. You can tear the leaves or slice them if they’re large. For tips, see my tutorial on how to cut basil.
- Olive oil and balsamic: Since the dressing is this simple, use an olive oil you like the taste of. The balsamic is optional, so you can leave it out if you want the strawberries to stay more front and center. If you do use it, start light so it does not take over. Balsamic glaze also works well in this strawberry caprese salad.
- Sea salt and black pepper: Season gradually and taste as you go; the mozzarella adds some saltiness on its own.
How to Make Strawberry Caprese Salad
Strawberry Caprese Salad Recipe
This strawberry caprese salad combines pasta, strawberries, mozzarella, basil, and olive oil with an optional splash of balsamic.
Video
Ingredients
- 8 ounces cavatappi or pasta of choice
- 10 ounces strawberries trimmed and halved
- 8 ounces mini mozzarella cheese balls
- ½ cup fresh basil
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar optional
- Sea salt to taste
- black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; cook the pasta according to package instructions al dente; drain and transfer to a large serving bowl.
- Add the strawberries and mozzarella. Drizzle the olive oil on top and season with salt and pepper. Carefully toss to coat the ingredients with the dressing. Sprinkle with basil leaves.
Equipment
Notes
My Top Tip: Make it ahead with one adjustment. You can assemble the pasta, mozzarella, olive oil, and seasoning up to 24 hours ahead and store it in the fridge. Wait to add the strawberries and basil until just before serving so they don’t get soggy or discolored.
Storage: This pasta salad does not need to be chilled before serving, but chilling it doesn’t hurt. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 437kcal, Carbohydrates: 48g, Protein: 18g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 52mg, Potassium: 244mg, Fiber: 3g, Sugar: 5g, Vitamin A: 158IU, Vitamin C: 42mg, Calcium: 231mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Skip the pasta for a lighter version. Leave out the pasta entirely for a classic caprese, just strawberries, mozzarella, basil, and a drizzle of olive oil.
- Add avocado. Sliced ripe avocado adds creaminess and healthy fat. This Avocado Caprese Salad shows how well it works with the same base ingredients.
- Swap in tomatoes. Use cherry tomatoes instead of, or alongside, the strawberries for a more traditional caprese flavor profile, as in this Caprese Pasta Salad.
- Add protein. Grilled chicken tenders or salmon kabobs turn this into a full meal. The shrimp would pair especially well with the sweet-savory flavors here.
Recipe Tips
- Cook the pasta al dente. Al dente means the pasta is cooked through but still has a slight bite to it. Overcooked pasta turns mushy when tossed with the dressing. Follow the package directions and taste it a minute before the suggested time is up.
- Don’t rinse the pasta. Drain it and let it cool slightly before adding the other ingredients. Rinsing removes the starch that helps the olive oil cling to the pasta.
- Make it ahead with one adjustment. You can assemble the pasta, mozzarella, olive oil, and seasoning up to 24 hours ahead and store it in the fridge. Wait to add the strawberries and basil until just before serving so they don’t get soggy or discolored.
Comments
Just made this tonight — my family and I loved it! Thanks for another great recipe!
So glad to hear that! Thank you 🙂
I made this and it was so good!! I really couldn’t believe it. I left out the basil though and used avocado oil🤤💖
Yay, so glad you enjoyed it! Thanks for sharing 🙂