Creamy Caprese Pasta Salad

Name: Creamy Caprese Pasta Salad with Ricotta Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb farfalle pasta; 1 pint cherry tomatoes, halved; 1/4 cup extra virgin olive oil; salt, to taste; black pepper, to taste; 1 cup whole milk ricotta cheese; 1/4 cup reserved pasta water, salted; 8 oz fresh mozzarella balls (ciliegine); 1 cup fresh basil leaves; balsamic glaze, for drizzling

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.

🌍Italian 🏷️Pasta salad 🏷️Caprese salad 🏷️Creamy pasta 🏷️Ricotta Cherry tomatoes

🏷️

🏷️Mozzarella

-0:00

cucinapalermoonTikTok

Total

25 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by cucinapalermo

-0:00

cucinapalermoonTikTok

Ingredients

1 lb farfalle pasta
1 pint cherry tomatoes, halved
1/4 cup extra virgin olive oil
salt, to taste
black pepper, to taste
1 cup whole milk ricotta cheese
1/4 cup reserved pasta water, salted
8 oz fresh mozzarella balls (ciliegine)
1 cup fresh basil leaves
balsamic glaze, for drizzlingoptional

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Instructions

1
Cook farfalle pasta according to package directions in well-salted water. Before draining, reserve about 1/2 cup of the starchy pasta water.
2
In a large bowl, combine the halved cherry tomatoes and drizzle generously with extra virgin olive oil.
3
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.
4
In a separate small bowl, place the whole milk ricotta. Add a few tablespoons of the reserved salted pasta water.
5
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.
6
In a large serving bowl, add the cooked pasta and pour the creamy ricotta sauce over it.
7
Add the marinated cherry tomatoes, including all the olive oil and juices from the bowl.
8
Add the fresh mozzarella balls to the bowl.
9
Tear the fresh basil leaves by hand and add them to the salad.
10
Gently toss all the ingredients together until the pasta is evenly coated.
11
Serve immediately. For extra flavor, drizzle individual servings with balsamic glaze.

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Tips & Notes

Pro tips

Thin the ricotta with reserved pasta water while the pasta is still warm—the residual heat helps create a silkier, more cohesive dressing.
Tear basil by hand rather than cutting to avoid bruising the leaves and preserve its bright flavor.
Halve cherry tomatoes and salt them lightly 10 minutes before tossing—this draws out juice and seasons the salad throughout.
Use extra virgin olive oil and finish with balsamic glaze just before serving for maximum freshness and flavor contrast.

Substitutions

Farfalle → penne rigate or fusilli (holds dressing equally well)
Whole milk ricotta → mascarpone thinned with pasta water (richer, more indulgent)
Fresh basil → fresh mint or a mix of basil and oregano (shifts flavor profile but stays Italian)
Cherry tomatoes → halved heirloom tomatoes (use same weight; adjust salt to taste)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Toss gently before serving and drizzle with olive oil if the salad appears dry.

Common Questions

Can you make this salad ahead of time?

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.

What if my ricotta dressing is too thick?

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.

Can I substitute the fresh mozzarella?

Fresh mozzarella is key to this recipe's texture. Burrata works well as a richer alternative, but skip firm cheeses like aged mozzarella.

Is this recipe dairy-free?

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.

How do I prevent the pasta from drying out?

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.