This Strawberry Balsamic Pasta Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.
If you’re looking for a pasta salad that is anything but boring, this Strawberry Balsamic Pasta Salad is it. The perfect mix of sweet, savory, creamy and crunchy! Loaded with juicy strawberries, tender pasta, fresh basil, creamy mozzarella, and crisp cucumbers all tossed in a sweet balsamic dressing. Every bite is fresh, bright and so flavorful! I love this strawberry caprese pasta salad this time of year because it’s the perfect summer salad for picnics, cookouts, or easy lunches throughout the week.
Why You’ll Love This
- Fresh and flavorful – the combination of sweet strawberries and tangy balsamic dressing creates sweet and savory flavors that are totally addictive!
- Quick and easy – this whole pasta salad easily comes together in about 15 minutes making it perfect for busy days when you still want something fresh and satisfying.
- Lightened-up – unlike traditional pasta salads, this one skips the heavy, mayo-based dressing and uses a simple homemade balsamic vinaigrette which really lets the ingredients shine.
- Customizable – you can easily make this delicious salad to your liking whether you need to adjust it based on what you have on hand or your dietary preferences.
Ingredients You’ll Need
- strawberries – the star of this recipe! Sweet, juicy and perfect for pairing with the balsamic dressy.
- pasta – for this recipe I used fusilli noodles, but feel free to use any type of corkscrew pasta such as cavatappi or rotini. The nooks in the pasta really grab hold of the dressing nicely! You could also use farfalle, penne pasta or a gluten-free option.
- arugula – fresh greens add a boost of nutrition to this pasta salad and balance out the sweetness of the berries. I used fresh arugula, but feel free to use baby spinach or other type of lettuce.
- cucumbers – I used 3 mini cucumbers which add a fresh, crisp bite to this pasta salad and great texture.
- mozzarella pearls – the perfect bite-sized addition to this salad that adds creaminess and flavor to this pasta salad. You could also use creamy goat cheese or crumbled feta.
- almonds – adds a delicious crunch and nutty flavor to this salad. Toasting really brings out their richness so don’t skip this step! Walnuts and pine nuts make great options as well.
- shallot – adds a slightly sweet, mild onion flavor to this pasta salad without being overpowering.
- fresh basil – fresh herbs add a pop of color and pairs perfectly with the balsamic dressing. I used basil leaves, but fresh mint would be a great addition as well!
- balsamic dressing – a combination of olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt and black pepper.
How to Make Strawberry Balsamic Pasta Salad
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
- Toast the almonds. While the pasta cooks you can toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
- Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
- Assemble the salad. In a large mixing bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
- Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.
Tips for the Best Strawberry Balsamic Pasta Salad
- Salt the pasta water generously – this is important to add flavor to the pasta salad, don’t skip this set!
- Cook pasta just to al dente – overcooked pasta can get mushy once tossed with the dressing.
- Cool the pasta completely – if the pasta is warm it can wilt the greens and make everything else soggy. I like to run it under cold water after draining.
- Use fresh, ripe strawberries – they sweeter they are, the better the flavor of the whole salad.
- Don’t skip toasting the almonds – the toasted almonds add a huge flavor boost and crunch to this pasta salad.
- Add delicate ingredients last – toss the pasta salad gently to keep strawberries and mozzarella intact.
- Let it sit for 10-15 minutes before serving – this helps the flavors melt together beautifully.
Variations
- Add grilled chicken for extra protein.
- Swap fresh mozzarella for creamy goat cheese or salty feta cheese.
- Add quinoa or farro for a heartier salad.
- Use this poppy seed dressing or this maple balsamic vinaigrette for a different flavor.
- Toss in spinach or other leafy greens instead of arugula.
- Add avocado slices for extra creamy texture.
Frequently Asked Questions
Yes! You can prepare the pasta, toast the almonds, slice the vegetables, and make the dressing up to a day ahead. For the freshest texture, wait to add the strawberries, arugula, basil, almonds, and dressing until just before serving.
It’s best enjoyed the day it’s made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. The strawberries and arugula will soften over time.
Fresh strawberries are highly recommended. Frozen strawberries become too soft and watery once thawed, which can make the salad soggy.
Yes! Simply substitute your favorite gluten-free pasta and prepare according to the package directions.
Yes. Omit the mozzarella or replace it with your favorite dairy-free mozzarella alternative.
Absolutely! Rotini pasta, bow tie pasta (farfalle pasta), penne, cavatappi, shells or other short pasta all work well.
Rinsing cools the pasta quickly and stops it from continuing to cook, making it ideal for cold pasta salads.
You can, but the homemade dressing is much fresher, more flavorful, and only takes a few minutes to whisk together.
Baby spinach, spring mix, chopped romaine, or mixed greens all make great substitutes.
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Prepping and Storage
- To Prep – you can easily cook the pasta and make the dressing ahead of time. You can also chop all the ingredients and store separately until ready to assemble.
- To Store – leftovers will last in a sealed, airtight container in the refrigerator for up to 3 to 4 days. The flavors actually get even better after a few hours marinating!
More Easy Pasta Salads
- Summer Pesto Pasta Salad
- Italian Pasta Salad
- Roasted Veggie Pasta Salad
- Marinated Caprese Salad
- Rainbow Orzo Salad
- Pea and Arugula Pesto Pasta Salad
- Broccoli Grape Harvest Salad
Hope you all enjoy this Strawberry Balsamic Pasta Salad! This is truly the best pasta salad and if you love this recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Strawberry Balsamic Pasta Salad
Ingredients
- 16 oz fusilli pasta
- 1/3 cup slivered almonds, toasted
- 16 oz strawberries, hulled and sliced
- 8 oz mozzarella pearls
- 1 shallot, thinly sliced
- 3 mini cucumbers, sliced into half-moons
- 2 cups baby arugula
- 1/2 cup fresh basil leaves, torn
For the Balsamic Dressing:
- 1/3 cup olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 tsp Dijon mustard
- 1/2 tsp each salt + pepper
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
- Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
- Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
- Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
- Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
