Fruity Caprese Pasta Salad

Caprese pasta salad with grapes in a bowl with a silver fork, sitting on a white farmhouse wood surface with a gray linen on the side.

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A twist on traditional caprese pasta salad with the addition of grapes, whole wheat pasta, and arugula. Perfect for summer picnics, barbecues, and making ahead for healthy lunches throughout the week!


Units Scale
  • 1 package dried rotini pasta
  • 3 cups arugula
  • 1 cup red grapes
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella, cubed
  • 1 cup fresh basil, sliced into ribbons
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, plus more for serving


  1. Cook pasta. Cook the pasta according to package instructions, then drain and rinse with cool water. Transfer to a large bowl.
  2. Make balsamic dressing. In a mason jar, combine balsamic vinegar, olive oil, salt, and pepper. Shake well to combine.
  3. Assemble. Add cherry tomatoes, grapes, arugula, mozzarella, and basil to the bowl with the pasta. Pour dressing over the top and toss to thoroughly coat. Plate it up and enjoy!