Italian Caprese Pasta Salad with Crispy Prosciutto
This Italian Caprese Pasta Salad with Crispy Prosciutto is everything you love about a classic Caprese salad, transformed into a hearty, flavour-packed pasta salad. Juicy tomatoes, creamy mozzarella, fragrant basil and crispy prosciutto are tossed with al dente pasta and a simple balsamic dressing for an easy summer meal that’s perfect for barbecues, picnics, potlucks or meal prep. Ready in just 30 minutes, it’s a fresh, colourful recipe that’s guaranteed to disappear fast.
Ingredients for the Best Tomato Mozzarella Pasta Salad
One of the reasons this Caprese pasta salad is such a favourite is that every ingredient has a purpose. Fresh, simple flavours come together to create something that’s far greater than the sum of its parts.
- Pasta: Short shapes like fusilli or farfalle are perfect for catching the dressing.
- Cherry tomatoes: Choose ripe, sweet tomatoes for the best flavour.
- Mini mozzarella: Creamy mozzarella pearls make every bite rich and satisfying.
- Prosciutto: Crisped until golden for a delicious salty crunch.
- Fresh basil: The unmistakable flavour that makes every Caprese recipe shine.
- Sun-dried tomatoes: Add concentrated sweetness and extra depth.
- Pine nuts: Toasted for a buttery crunch that finishes the salad beautifully.
- Olive oil, balsamic vinegar and garlic: A simple dressing that brings everything together without overpowering the fresh ingredients.
How to Make This Italian Caprese Pasta Salad
This easy Italian-style pasta salad couldn’t be simpler, making it perfect for busy days and effortless entertaining.
- Cook the pasta until al dente, then cool it while you toast the pine nuts and crisp the prosciutto in a small skillet until beautifully golden.
- Whisk together the balsamic dressing, then combine the pasta with the tomatoes, mozzarella, basil, sun-dried tomatoes, crispy prosciutto and toasted pine nuts.
- Toss until everything is lightly coated, adjust the seasoning and finish with a little extra basil before serving.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Italian Caprese Pasta Salad
There are plenty of reasons this easy Caprese pasta salad deserves a place on your table.
- Ready in just 30 minutes with simple, everyday ingredients.
- The perfect balance of creamy, fresh, tangy and savoury flavours.
- Crispy prosciutto adds an irresistible crunchy twist to a classic Caprese salad.
- Ideal for barbecues, picnics, potlucks and summer entertaining.
- Enjoy it fresh or make it ahead for easy lunches and meal prep.
More Pasta Salad Recipes You’ll Love
If you love this Caprese Pasta Salad with Crispy Prosciutto, be sure to try some of my other easy pasta salad recipes. My easy Pasta Salad with Tomatoes, Arugula & Mozzarella is a fresh summer favourite with peppery rocket and a light vinaigrette. For something packed with Mediterranean flavours, you’ll love my Italian Pasta Salad, while my Roasted Vegetable Pasta Salad is perfect when you’re craving hearty roasted vegetables. Or try my Greek Pasta Salad, loaded with crisp vegetables, feta and olives for a vibrant, picnic-worthy dish that’s always a crowd-pleaser.
Italian Caprese Pasta Salad with Crispy Prosciutto
Ingredients
- 400 g bite-sized pasta (such as fusilli, farfalle or penne)
- 2 tablespoons pine nuts
- 90 g thinly sliced prosciutto, chopped
- 600 g cherry or mini Roma tomatoes, halved
- 50 g sun-dried tomatoes (packed in oil), chopped
- 2 packages mini mozzarella balls , drained and halved (250 g)
- 1 generous handful fresh basil leaves, thinly sliced or torn, plus extra to garnish
- pinch of red pepper flakes (optional)
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons good-quality balsamic vinegar, plus more to taste
- 3 cloves garlic minced
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and rinse briefly under cold running water until just cool. Shake off any excess water and transfer the pasta to a large serving bowl.
- Toast the pine nuts and crisp the prosciutto: Heat a dry non-stick frying pan over medium heat. Add the pine nuts and toast, stirring frequently, for 2–3 minutes until lightly golden and fragrant. Transfer to a plate and set aside to cool.Using the same pan, cook the chopped prosciutto for 3–5 minutes, stirring occasionally, until crisp and golden. Transfer to a plate and allow to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar and garlic until emulsified.
- Assemble the salad: Add the cherry tomatoes, sun-dried tomatoes, mozzarella, basil, red pepper flakes (if using), crispy prosciutto and most of the toasted pine nuts to the bowl with the cooled pasta.Pour over the dressing and toss gently until everything is evenly coated. Season with freshly ground black pepper and salt to taste (keep in mind that the prosciutto add saltiness!).
- Finish and serve: Sprinkle over the remaining toasted pine nuts and garnish with extra basil. Taste and adjust the seasoning, adding a little more balsamic vinegar if desired. Serve and enjoy!
Nutrition
Notes
- Rinse the pasta: A quick rinse under cold water cools the pasta and removes excess starch, helping prevent it from sticking together.
- Use ripe tomatoes: Sweet cherry or mini Roma tomatoes give this Caprese Pasta Salad the best fresh flavour.
- Make ahead: Prepare the salad a few hours in advance, but add the basil and crispy prosciutto just before serving for the best texture.
- Storage: Refrigerate leftovers in an airtight container for 2-3 days. The prosciutto will soften, so fresh basil and a drizzle of olive oil or balsamic vinegar help freshen it up before serving.
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