Creamy Caprese Pasta Salad
This Creamy Caprese Pasta Salad combines farfalle with fresh mozzarella, cherry tomatoes, and basil in a silky ricotta dressing made with pasta water—a lighter, creamier take on the classic Caprese combination.
This Creamy Caprese Pasta Salad combines farfalle with fresh mozzarella, cherry tomatoes, and basil in a silky ricotta dressing made with pasta water—a lighter, creamier take on the classic Caprese combination.
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Cook farfalle pasta according to package directions in well-salted water. Before draining, reserve about 1/2 cup of the starchy pasta water.
In a large bowl, combine the halved cherry tomatoes and drizzle generously with extra virgin olive oil.
Season the tomatoes with salt and black pepper, then mix. Gently press down on some of the tomatoes with the back of a spoon to release their juices.
In a separate small bowl, place the whole milk ricotta. Add a few tablespoons of the reserved salted pasta water.
Using a fork, whisk the ricotta and pasta water together until it forms a smooth, creamy sauce. Add more pasta water if needed to reach desired consistency.
In a large serving bowl, add the cooked pasta and pour the creamy ricotta sauce over it.
Add the marinated cherry tomatoes, including all the olive oil and juices from the bowl.
Add the fresh mozzarella balls to the bowl.
Tear the fresh basil leaves by hand and add them to the salad.
Gently toss all the ingredients together until the pasta is evenly coated.
Serve immediately. For extra flavor, drizzle individual servings with balsamic glaze.
Refrigerate in an airtight container up to 3 days. Toss gently before serving and drizzle with olive oil if the salad appears dry.
Yes. Assemble all components up to 4 hours ahead and store separately. Toss with the ricotta dressing just before serving to keep pasta from absorbing too much liquid.
Add reserved pasta water 1 tablespoon at a time until you reach a pourable consistency. The starch in the pasta water also helps the dressing coat the pasta better.
Fresh mozzarella is key to this recipe's texture. Burrata works well as a richer alternative, but skip firm cheeses like aged mozzarella.
No—it relies on whole milk ricotta and fresh mozzarella. For a dairy-free version, use cashew cream thinned with pasta water and omit the mozzarella.
Dress the warm pasta immediately after cooking so it absorbs the creamy dressing. Store leftovers with extra olive oil on top to prevent the surface from drying.

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