Caprese Pasta Salad with Roasted Red Peppers

Caprese pasta salad with roasted red peppers is fresh, flavorful, and easy to prep ahead. A couple of unexpected ingredients make this version stand out.

Caprese Pasta Salad with Roasted Red Peppers (and Zero Boring Bites)

This caprese pasta salad with roasted red peppers is made with a few fresh ingredients and a simple balsamic glaze dressing. I used trompetti pasta because it holds the dressing really well, but any short, curly pasta will work. The goal is to keep the texture interesting and make sure every bite gets a little bit of everything.

Once the pasta is cooked and cooled, it’s tossed with the dressing first so it doesn’t clump up while you prep the rest. I like halving the tomatoes and chopping the roasted peppers into small pieces so they’re easy to mix in. The mozzarella pearls and chopped basil go in last, along with a pinch of celery seed for something subtle but different.

The whole salad chills before serving—just long enough for the flavors to come together. It holds up well in the fridge, which makes it great as a make-ahead pasta salad for potlucks, cookouts, or packed lunches. I like giving it a quick stir before serving to get everything evenly coated again.

Two Ingredients Change Everything in this Version of Caprese Pasta Salad

This isn’t just another variation—it’s built around roasted red peppers and a tiny bit of celery seed, and those two ingredients shift the flavor just enough to make it stand out. The peppers bring a soft sweetness and depth that balances the acidity of the tomatoes. And the celery seed…it’s barely noticeable, but it adds something savory that rounds everything out.

If you’re used to making caprese salad with just tomatoes, mozzarella, and basil, this version has more dimension. It’s still light and fresh, but there’s a little more going on.

You can also swap things around. Rotini or cavatappi work just as well if you don’t have trompetti on hand. If you want to make it more filling, add grilled chicken, white beans, or chopped salami. If you’re looking for a dairy-free version, try a plant-based mozzarella—it won’t taste quite the same, but it’ll still hold up.

A Few Reasons I Really Like This Version

• It holds up at room temp, so it’s easy to bring to a party without worrying about refrigeration.
• The roasted red peppers mellow out the sharpness of the tomatoes in the best way.
• It tastes even better the next day, so leftovers actually feel like a bonus.

Ingredients

Here’s what you’ll need for this easy caprese pasta salad—just a mix of fresh, flavorful stuff that works really well together:

• Short, curly pasta – I used trompetti shaped noodles. The curly shape catches the dressing and mix-ins perfectly. Rotini, campanelle or cavatappi would work too.
• Cherry tomatoes – Juicy and sweet, they add a fresh bite and a pop of color.
• Roasted red bell peppers – Brings in a smoky-sweet layer that mixes things up.
• Fresh mozzarella pearls – Soft, creamy little cheese bites that don’t overpower the salad.
• Fresh basil – Chopped up, it gives everything a fresh, herby lift.
• Olive oil – Forms the base of the dressing and helps coat the pasta.
• Balsamic glaze – Tangy and sweet, it gives the dressing some personality.
• Red pepper flakes – Just enough to add a gentle heat.
• Black pepper – For a little bit of sharpness in the mix.
• Salt – Keeps the flavors balanced and brings everything together.
• Celery seed – Adds a subtle, savory background flavor that works surprisingly well.

How to Make Caprese Pasta Salad with Roasted Red Peppers

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (cook the pasta)
  Cook your pasta according to the package directions. You want it al dente—not mushy—so keep an eye on it.
• Step Two (make the dressing)
  While the pasta’s going, grab a small bowl and whisk together the olive oil, balsamic glaze, red pepper flakes, black pepper, and salt. Set it aside for now.
• Step Three (cool the pasta)
  Once the pasta’s done, drain it well and rinse it under cold water. This stops the cooking and cools it down fast.
• Step Four (dress the pasta)
  Move the pasta to a big mixing bowl and pour the dressing over it. Give it a good toss so everything’s coated. Let it sit—this helps keep the pasta from sticking together while you prep the rest.
• Step Five (prep the add-ins)
  Slice the tomatoes in half and chop up the roasted peppers into bite-sized pieces. Toss them into the bowl with the pasta.
• Step Six (add the rest)
  Roughly chop the basil and add it to the bowl along with the mozzarella pearls and a pinch of celery seeds.
• Step Seven (mix and chill)
  Give everything a good mix so the flavors start coming together. Pop the bowl in the fridge for 30 minutes to an hour. Stir it once or twice while it chills so the dressing doesn’t all settle at the bottom.

Tips for Making It

Here are a few things I do to keep this caprese pasta salad with roasted red peppers tasting the way I like it:

• Use a short, twisty pasta like trompetti, rotini, or cavatappi. The shape helps catch the dressing and little mix-ins better than something smooth like penne.
• Cherry or grape tomatoes hold up best in this salad. They’re sweet, juicy, and don’t water things down—even after they’ve been cut.
• Chop the basil right before adding it so it stays fresh and doesn’t brown in the fridge.
• Drain the roasted red peppers well, and give them a quick pat dry with a paper towel if they feel too wet.
• Let the pasta cool completely before adding the mozzarella—if it’s too warm, the cheese can get soft or rubbery.
• If your mozzarella pearls are packed in water, dry them off a bit before mixing them in.
• Don’t skip the celery seed. It’s a small touch, but it adds something that makes the whole salad a little more interesting.
• If you can’t find mozzarella pearls, just cube up a block of mozzarella. It won’t look the same, but it still works.

Storing and Serving Leftovers

Here’s how I store the leftover caprese pasta salad and keep it tasting fresh:

• I store the salad in an airtight container in the fridge—it’s good for about 3 days.
• Before serving, I give it a quick stir and sometimes add a little extra olive oil or fresh basil.
• It doesn’t freeze well, but it travels great. I’ve packed it up for picnics and lunches with no problem—just keep it chilled until you’re ready to eat.

Frequently Asked Questions

• Can I use sun-dried tomatoes instead of fresh cherry tomatoes? Yes—just use the kind packed in oil, not the really dry ones. Chop them up small. The flavor will be more intense and a little sweeter, so it’ll give the salad a totally different feel.
• What if I don’t have celery seed—can I skip it? You can leave it out, or try a pinch of celery salt if you have it. It won’t be the same, but it adds a similar background flavor. If not, a little extra black pepper is fine too.
• Can I make and use my own roasted red peppers? Yes. Cut the peppers in half, remove the seeds and stems, and rub them with olive oil. Roast cut side down at 450°F on a foil-lined sheet for 15–20 minutes, until the skins are blackened. Let them steam in a covered bowl for 10 minutes, then peel and chop.
• How do I keep the basil from turning dark? Wait to chop it until you’re almost ready to serve. If you’re making the salad ahead, you can stir in the basil just before serving to keep it fresh and bright.
• Can I turn this into a main dish? Definitely. Add grilled chicken, white beans, or chopped salami to make it a little more filling. It still works cold, so you don’t have to heat anything up.
• Why rinse the pasta with cold water? It stops the cooking right away and brings down the temp fast. It also helps wash off extra starch so the pasta doesn’t clump up while you mix everything together.
• Can I make this pasta salad ahead of time for a party or picnic? Yes—it actually tastes better after it sits. Make it a few hours ahead or even the night before, and give it a stir before serving. Just keep it chilled until you’re ready to eat.

More Pasta Salads Worth Trying

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Print Recipe

5 from 7 votes

Caprese Pasta Salad with Roasted Red Peppers

Caprese pasta salad with roasted red peppers is a chilled pasta salad tossed with mozzarella pearls, fresh basil, cherry tomatoes, and a balsamic glaze dressing.

Prep Time20 minutes mins

Chilling30 minutes mins

Total Time50 minutes mins

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: Caprese Pasta Salad with Roasted Red Peppers

Servings: 8

Calories: 328kcal

Author: Cathy Pollak

Equipment

• large pot For boiling the pasta.
• Colander To drain and rinse the pasta once it's cooked.
• mixing bowls To combine the ingredients.
• whisk To mix the dressing.
• measuring cups and spoons For accurate measurements.

Ingredients

• 12 oz. dry trompetti pasta or any short, curly pasta (rotini, cavatappi)
• 3 tbsps. olive oil
• 2 tbsps. balsamic glaze
• 1 tsp. red pepper flakes
• 1 tsp. ground black pepper
• 1/2 tsp. table salt
• 2 cups fresh cherry tomatoes
• 1 (10 oz.) jar roasted red bell peppers drained and patted dry
• 1 cup fresh basil leaves
• 8-12 oz. fresh mozzarella pearls
• 1/2 tsp. celery seed

Instructions

• Cook the pasta according to the package directions.
  12 oz. dry trompetti pasta
• While the pasta cooks, make the dressing. In a small mixing bowl, whisk together the olive oil, balsamic glaze, red pepper flakes, black pepper, and salt.
  3 tbsps. olive oil, 2 tbsps. balsamic glaze, 1 tsp. red pepper flakes, 1 tsp. ground black pepper, 1/2 tsp. table salt
• Once the pasta is cooked to al dente, drain it well and rinse with cold water to cool it down.
• Transfer the cooled pasta to a large mixing bowl and toss with the dressing. Set aside—this helps keep the pasta from sticking together.
• Halve the tomatoes and chop the roasted peppers into bite-sized pieces, then add them to the bowl.
  2 cups fresh cherry tomatoes, 1 (10 oz.) jar roasted red bell peppers
• Roughly chop the fresh basil and add it along with the mozzarella pearls and celery seeds.
  1 cup fresh basil leaves, 8-12 oz. fresh mozzarella pearls, 1/2 tsp. celery seed
• Toss everything together until well combined.
• Refrigerate for 30 minutes to 1 hour, stirring a few times to redistribute the dressing before serving.

Notes

For optimal outcomes when preparing this caprese pasta salad with roasted red peppers, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

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Nutrition

Nutrition Facts

Caprese Pasta Salad with Roasted Red Peppers

Amount Per Serving (241 g)

Calories 328 Calories from Fat 109

% Daily Value*

Fat 12.1g19%

Saturated Fat 5.2g33%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.8g

Cholesterol 19mg6%

Sodium 236mg10%

Potassium 227mg6%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 7g8%

Protein 12g24%

Vitamin A 30IU1%

Vitamin C 7mg8%

Calcium 153mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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