I recently made this Prosciutto Caprese Pasta Salad Recipe for a weekend lunch, and I honestly couldn’t stop going back for seconds. The salty prosciutto, juicy tomatoes, and creamy mozzarella tasted like summer in every bite.

I love how simple it is, yet it feels elegant enough for guests. It’s one of those recipes I can throw together without stress.

If you enjoy fresh, Italian-inspired flavors like I do, you’re going to adore this dish — and it’s just as satisfying as comfort-style meals like a hearty philly-cheesesteak-recipe or a classic french-onion-french-dip-sandwiches-recipe when you’re planning a full menu.

Ingredients

This recipe uses fresh, simple ingredients that truly shine together. Quality matters here, so choose the best you can find.

12 ounces short pasta (fusilli or rotini) – The spirals hold onto the dressing beautifully. I prefer bronze-cut pasta for better texture.
4 ounces prosciutto, thinly sliced – Adds a salty, savory depth. Ask for freshly sliced from the deli for best flavor.
8 ounces fresh mozzarella balls (ciliegine), halved – Use fresh mozzarella in brine for creaminess; avoid pre-shredded cheese.
1½ cups cherry or grape tomatoes, halved – Choose ripe, sweet tomatoes for maximum flavor.
½ cup fresh basil leaves, torn – Tear by hand instead of chopping to prevent bruising.
3 tablespoons extra virgin olive oil – Use high-quality olive oil; it’s the base of your dressing.
1 tablespoon balsamic glaze – Adds a sweet tangy finish.
1 teaspoon Dijon mustard – Helps emulsify the dressing and adds subtle depth.
1 small garlic clove, minced – Fresh garlic tastes far better than pre-minced.
Salt and freshly ground black pepper to taste – Season lightly first; prosciutto is already salty.

Note: This recipe serves about 4–6 people as a side dish or 3–4 as a main course.

Variations

One thing I love about this Prosciutto Caprese Pasta Salad is how flexible it is.

For a dairy-free version, swap the fresh mozzarella with dairy-free mozzarella-style balls or even creamy avocado chunks. The texture stays rich and satisfying.
If you want extra flavor, try adding toasted pine nuts or a spoonful of pesto to the dressing. It gives the salad a deeper herbaceous kick.
To make it more filling, I sometimes add grilled chicken or white beans. Both options boost the protein and turn it into a heartier meal.
For a lighter version, skip the balsamic glaze and use fresh lemon juice instead. It keeps the salad bright and fresh without added sweetness.
You can also toss in arugula or baby spinach for extra greens. Just make sure the leaves are completely dry before mixing.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Large pot – For boiling the pasta evenly.
Colander – To drain the pasta thoroughly.
Large mixing bowl – For tossing all ingredients together.
Sharp knife – To slice tomatoes and prosciutto cleanly.
Small whisk or fork – To blend the dressing smoothly.

How to Make Prosciutto Caprese Pasta Salad?

This recipe comes together quickly, but a few simple techniques make it even better. Follow these easy steps for perfect results.

Cook the Pasta

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions. I always salt the water generously because it’s your only chance to season the pasta itself. Once cooked, drain it well and let it cool slightly so it doesn’t melt the cheese.

Prepare the Fresh Ingredients

While the pasta cooks, slice the cherry tomatoes in half, tear the basil leaves, and cut the mozzarella balls if needed. Gently separate the prosciutto slices and tear them into bite-sized pieces. Preparing everything in advance makes assembly smooth and quick.

Make the Dressing

In a small bowl, whisk together the olive oil, balsamic glaze, Dijon mustard, minced garlic, salt, and pepper. Whisk until the mixture becomes slightly thick and well combined. Taste and adjust seasoning carefully since prosciutto adds natural saltiness.

Combine Everything

Add the cooled pasta to a large bowl, then gently fold in the tomatoes, mozzarella, and prosciutto. Pour the dressing over the salad and toss until evenly coated. Finally, sprinkle in the fresh basil and give it one light toss to keep the herbs vibrant.

Chill and Serve

You can serve it immediately, but I prefer letting it chill in the refrigerator for about 30 minutes. This resting time allows the flavors to blend beautifully. Before serving, give it a gentle toss and adjust seasoning if needed.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve picked up a few tricks that really elevate it.

I always rinse the pasta briefly with cool water if I’m in a hurry, but I avoid soaking it too long so it doesn’t lose flavor.
I add basil right before serving because I’ve noticed it stays greener and fresher that way.
I sometimes reserve a tablespoon of pasta water and mix it into the dressing for extra silkiness.
I let the salad sit at room temperature for 10 minutes before serving; I find the flavors taste better when not ice-cold.
I drizzle a little extra balsamic glaze on top for presentation and added sweetness.

How to Serve Prosciutto Caprese Pasta Salad?

This pasta salad looks stunning when served in a wide, shallow bowl that shows off the colorful ingredients. I like to garnish it with a few whole basil leaves and a final drizzle of olive oil for shine.

It pairs beautifully with grilled meats, especially chicken or steak, making it perfect for barbecues and summer dinners. You can also serve it alongside crusty bread for a simple lunch.

For entertaining, spoon it into individual bowls or small jars for an elegant presentation. A sprinkle of freshly cracked black pepper on top adds a finishing touch.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: ~420 kcal
Protein: ~16g
Carbohydrates: ~45g
Fat: ~20g

Values may vary depending on ingredient brands and portion sizes.

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend giving it a gentle stir before serving again. The flavors deepen as it sits, which I personally love.

Freezing

I don’t recommend freezing this salad because fresh mozzarella and tomatoes don’t thaw well. The texture can become watery and less appealing. It’s best enjoyed fresh.

Reheating

This dish is meant to be served cold or at room temperature, so reheating isn’t necessary. If it feels too firm from refrigeration, simply let it sit out for 10–15 minutes before serving.

Why You’ll Love This Recipe?

There are so many reasons this Prosciutto Caprese Pasta Salad has become one of my go-to dishes.

It’s incredibly easy to prepare. I can make it in under 30 minutes with minimal cleanup.
The flavors are fresh and vibrant. The combination of tomatoes, basil, and mozzarella never fails.
It’s versatile for any occasion. I serve it at picnics, potlucks, and even casual dinners.
It feels elegant yet simple. The prosciutto adds a gourmet touch without extra effort.
You can customize it easily. From extra protein to added greens, it adapts beautifully.

If you’re looking for a dish that’s fresh, flavorful, and always a crowd-pleaser, this Prosciutto Caprese Pasta Salad is one I truly recommend trying. Once you make it, I have a feeling it’ll become a regular in your kitchen too.

Ash Tyrrell