Strawberry Caprese Salad

5 from 6 votes

Strawberry Caprese Salad is a refreshing summer salad bursting with fresh flavors. Easy to make, this sweeter version of caprese is vibrant and fun to try!

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If you are looking for a new pasta salad to serve up, this no mayo strawberry caprese salad will leave you wanting more! Super flavorful and made with fresh ingredients, this summer salad is perfect for potlucks, picnics and cookouts.

Strawberry caprese salad in large bowl with serving utensils in bowl
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Ingredients to make this caprese salad

  • Strawberries: The strawberries play the key sweet roll in this recipe to replace summertime tomatoes. Look for plump and juicy strawberries and cut them in half or in quarters if they are too big.
  • Pasta: I used cavatappi pasta, but you can use whatever you have to hand. Macaroni or bow tie will both work well. Opt for short cut pasta so it’s easier to eat it like a salad.
  • Mozzarella balls: I used small mozzarella balls, also known as bocconcini. They are nice and creamy and balance out the sweetness from the strawberries.
  • Basil: Basil and strawberries work so well together and they add a wonderful freshness to each bite.
  • Olive oil: I like to drizzle over a little extra virgin oil for moistness and flavor. You can use normal olive oil if you don’t have EVOO. Feel free to add balsamic vinegar or balsamic glaze, which is very popular on caprese salads.
  • Salt and pepper: For seasoning. Add to taste.
Ingredients to make the recipe on white background

How to make strawberry caprese salad

  • Cook the pasta al dente.
  • Add the strawberries and mozzarella.
  • Drizzle the olive oil on top and season with salt and freshly cracked pepper.
  • Toss to combine.
  • Sprinkle with torn or cut basil leaves.

Tips for making caprese with strawberries

  1. Keep the strawberries separate if you don’t plan to serve immediately. The moisture from the mozzarella and olive oil will soften the strawberries, so they won’t look as fresh or be as firm otherwise.
  2. Don’t over cook the pasta. It should be cooked al dente (with bite) as it will continue to cook after it is drained. Get all my top tips for How to Cook Pasta.
  3. Toss the salad together while the pasta is still warm. This will help the flavors to develop and blend together for a more tasty dish.
  4. Keep everything bite sized. This helps to get a taste of all the ingredients together in one bite, which is why I also recommend using a short cut pasta.

Frequently asked questions

What do you serve it with?

This pasta salad is a great accompaniment to grilled meats, fish or vegetarian dishes. It’s perfect for summer so a great side to serve at a cookout. Try serving it alongside:
Grilled Shrimp Skewers
Ground Chicken Burgers
Grilled Salmon
Air Fryer Salmon

What else can you add to this salad?

I think this salad is pretty perfect as it is, but you can easily make it your own. Try adding in some chopped avocado, or make it a fuller meal by adding in some shredded chicken. You could also use balsamic vinegar or pomegranate molasses along with the olive oil if you like.

Caprese salad made with strawberries instead of tomatoes

More caprese salads to try

More summer salads

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Strawberry Caprese Salad

Strawberry Caprese Salad is a refreshing summer salad bursting with fresh flavors. Easy to make, this sweeter version of caprese is vibrant and fun to try!
5 from 6 votes
Servings 4 servings
Calories 437
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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  • 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.


Sourcing: Mozzarella “pearls” are widely available at most grocery stores these days. If you have a hard time finding them, you can substitute with a standard mozzarella ball cut up into smaller chunks. Don’t substitute with shredded mozzarella because it won’t have the same effect.
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.
Make ahead: You can make this salad up to 24 hours ahead of time. Just add the fresh basil leaves and strawberries immediately before serving for the best taste.


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.

Cuisine American
Course: Salad, Side Dish
5 from 6 votes (4 ratings without comment)

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  1. Priscilla says:

    Just made this tonight — my family and I loved it! Thanks for another great recipe!

    1. Yumna Jawad says:

      So glad to hear that! Thank you 🙂

  2. Ellena says:

    I made this and it was so good!! I really couldn’t believe it. I left out the basil though and used avocado oil🤤💖

    1. Yumna Jawad says:

      Yay, so glad you enjoyed it! Thanks for sharing 🙂