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This Caprese Bow Tie Pasta Salad combines all the fresh, vibrant flavors of a classic caprese salad with the heartiness of pasta. Tossed with romaine, cherry tomatoes, mozzarella balls, and a creamy basil dressing, it’s a flavorful and easy side dish that’s perfect for summer cookouts, weeknight dinners, or meal prep.
about this caprese bow tie pasta salad
This Caprese Bow Tie Pasta Salad is what happens when your favorite caprese salad gets all dressed up for a summer cookout. It’s creamy, it’s herby, and the basil homemade dressing? Don’t be surprised if you start dunking bread in it.
It starts with farfalle (a.k.a. bow tie pasta) and is tossed with romaine for crunch, cherry tomatoes for summery sweetness, and mozzarella balls for that creamy, cheesy bite. You’ve got a double hit of basil here too. It’s in the salad and the dressing, so the flavor is super fresh and summery.
The dressing is creamy but balanced with garlic, lemon, mustard, and Worcestershire for depth. It clings to the pasta without overwhelming the whole dish.
You can make it for BBQs or potlucks, but we especially love it for meal prep during summer work weeks!
ingredients
Farfalle pasta (bow tie pasta). The pasta of choice here! Its shape holds onto all that luscious dressing and adds a little visual flair. You can also use another short pasta like penne or rotini if you prefer. You can even use gluten-free pasta if you prefer!
Romaine lettuce. This lettuce brings major crunch and freshness that balances the creaminess of the dressing.
Mozzarella balls. Use the marinated kind if you can find them—they bring extra flavor without any extra effort. If not, plain works too.
Cherry tomatoes. Sweet, juicy, and made for pasta salads. Halve them so every bite has some tomato in it. You could also use grape tomatoes.
Fresh basil. You will need fresh basil for both the creamy dressing and the pasta salad itself. Fresh herbs are always better, so avoid dried herbs.
Freshly grated parmesan. Tossed into the salad and also blended into the dressing for a double punch of umami flavor.
Mayonnaise. This is the base of the dressing. We use full-fat mayonnaise, but you can also use light mayonnaise if you prefer.
Dijon mustard. This particular mustard adds a touch of tang to the dressing.
Worcestershire sauce. A small splash brings surprising depth.
Garlic. Get minced garlic from the store or mince your own!
Lemon juice. Fresh lemon juice is best for the flavor in the dressing. While you can use store-bought lemon juice, note that it is usually more sour than fresh.
Olive oil. Helps bring the dressing together into a silky texture. Use a mild extra virgin olive oil so it does not overwhelm the flavor of the dressing.
Salt & pepper. To season and round it all out. We recommend using kosher salt and freshly cracked black pepper.
this recipe’s must-haves
Use a high-speed blender to make the dressing. We use a Vitamix, but any blender that can handle thick dressings will work. You can also use a food processor if that’s all you have on hand.
Cook the pasta in a large pot or Dutch oven, then drain it using a colander.
You’ll also need a chef’s knife and cutting board to prepare the ingredients for the pasta salad.
here’s how to make caprese bowtie pasta salad
cook pasta
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, according to the package instructions. Drain and rinse with cold water to stop the cooking. Set aside.
make the dressing
In a blender or food processor, combine mayonnaise, Dijon mustard, Worcestershire sauce, garlic, lemon juice, and fresh basil. Blend until smooth. With the motor running, slowly stream in olive oil until emulsified. Stir in the grated parmesan, then season with salt and pepper to taste.
assemble
In a large bowl, combine the cooled pasta, romaine, cherry tomatoes, mozzarella balls, and torn basil.
Pour the creamy basil dressing over the salad and toss until everything is well coated. Finish with extra parmesan on top.
chill
You can serve this right away, but it tastes even better if you chill it for 30 minutes to let the flavors mingle. It holds up well, so it’s great for making ahead.
tips and tricks
Make it ahead. This salad actually gets better as it sits. Chill it for a few hours or even overnight for max flavor.
Toss right before serving. If you’re prepping ahead for an event, wait to toss the lettuce in until just before serving so it stays crisp.
No blender? Use a food processor. Or chop the basil super fine and whisk everything by hand.
No time on your hands? You can use a store-bought basil dressing or Italian dressing (vinaigrette).
variations
Add grilled chicken. Make it a main dish with chopped grilled chicken or rotisserie leftovers.
Swap in arugula. Want some peppery bite instead of romaine? Opt for arugula instead!
Add in more vegetables. Feel free to add in more veggies like bell peppers, red onion, and more to give this recipe more oomph.
More fresh pasta salad recipes: Summer Lemon Pasta Salad | Chicken Caesar Pasta Salad | Thai Peanut Pasta Salad | Sun Dried Tomato Pasta Salad
can I make this the day before?
Absolutely. It actually tastes better the next day! Wait to toss in the lettuce until you are ready to serce to avoid wilting. It will last in the fridge for up to 4 days.
how long does this last in the fridge?
This pasta salad lasts for 3 to 4 days. Again, the lettuce is the first thing to wilt, so if you’re storing it for later, keep the greens separate.
can I use store-bought dressing?
Technically yes… but once you try this homemade basil dressing, you’ll never go back!
Need more inspiration for summer recipes? Check out my summer recipes page!
what to serve with caprese bow tie pasta salad
This pasta salad plays well with just about anything off the grill. Especially grilled chicken, steak, or even shrimp skewers. It’s a solid side dish for burgers or hot dogs at a summer cookout, but it’s also hearty enough to serve as a main for lunch or a light dinner.
For something a little more elegant, pair it with grilled salmon or a crusty loaf of garlic bread and a glass of chilled white wine. It also makes a fantastic addition to a picnic spread alongside fruit salad, chips, and more.
storage
Store. Keep it in an airtight container in the fridge. If it’s already dressed, eat within 3 days.
more of our favorite summer side dishes
Watermelon Feta Salad is light, refreshing, and hits that perfect sweet-salty balance. Juicy watermelon, creamy feta, fresh basil, and mint come together with a zippy dressing that’s made for hot days.
Smoky Charred Corn brings bold, grilled flavor to the table. Slathered with smoky butter, this simple side is a must for BBQs and backyard hangouts.
Summer Lemon Pasta Salad is bright, zesty, and packed with texture. Penne pasta, roasted peppers, mozzarella, and a lemon herb dressing make this an easy make-ahead crowd-pleaser.
seasonal tip
When it is peak basil season, grab a big bunch at the farmers market and double the dressing batch. Drizzle the extra on grilled veggies, chicken, or even a caprese sandwich.
Finally, if you make this caprese bow tie pasta salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
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caprese bow tie pasta salad
ingredients
- 2/3 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 4 garlic cloves minced
- 1 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup fresh basil leaves tightly packed
- 1/2 cup extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- 1 lb farfalle (bow tie pasta)
- 1 head romaine lettuce chopped
- 2 cups mozzarella balls use marinated if you can find them
- 2 cups cherry tomatoes halved
- 1 cup fresh basil leaves torn
- 1/2 cup freshly grated parmesan cheese
instructions
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook until al dente (per the instructions on the package). Drain.
- While the pasta is cooking, make the dressing. Combine mayonnaise, Dijon mustard, Worcestershire sauce, garlic cloves, lemon juice, salt, pepper, and basil in a blender or food processor. Blend until smooth.
- Switch the blender to Low speed. Through the opening in the top, slowly drizzle in the extra virgin olive oil. Once the dressing is emulsified, add in the parmesan. Cover and blend on Low speed until combined. Taste and season with additional salt and pepper to taste. Place in the refrigerator until ready to serve.
- In a large bowl, add drained pasta, lettuce, mozzarella balls, tomatoes, basil, and parmesan. Toss to combine. Pour the dressing on top. Toss well to combine. Serve immediately or chill in the fridge until ready to serve*.
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