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Caprese Pasta Salad in a serving bowl
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5 from 3 votes

Caprese Pasta Salad

This easy 5-ingredient Caprese Pasta Salad is perfect for cookouts or lunches at home!


  • 8 oz uncooked small-medium shape pasta, I used radiatore (can substitute whole wheat pasta)
  • 13 oz cherry or grape tomatoes, halved
  • 7 oz drained fresh Mozzarella cheese pearls, I used BelGioioso (if you can’t find the pearls you can cut fresh Mozzarella into small cubes)
  • ¼ cup sliced fresh basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup light balsamic vinaigrette dressing, (I use and recommend Marzetti Simply 60 Balsamic Vinaigrette)


  • Cook the pasta according to package instructions. Transfer pasta to a colander and drain. Rinse under cold water until the pasta is cooled and drained.
  • Transfer the cooled pasta to a serving bowl and add the tomatoes, Mozzarella, and basil. Sprinkle the salt and pepper over the top and then pour in the balsamic vinaigrette*. Use a large spoon to stir together until the ingredients are mixed and coated in the dressing. Refrigerate if not serving immediately.
    *If making ahead to serve the next day, you may want to wait to add the dressing until serving so that it doesn’t get absorbed by the pasta and dry out. Any leftover pasta salad should last three days in the fridge.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per serving:
200 calories, 26 g carbs, 5 g sugars, 9 g fat, 3 g saturated fat, 9 g protein, 2 g fiber, 183 mg sodium (from myfitnesspal.com)
MYWW SMARTPOINTS PER SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
6 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)