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Western Wonders

Caprese Pasta Salad

This fresh and easy salad combines all the classic flavors of a Caprese Salad with pasta! Perfect for a simple family meal or when feeding a crowd this make-ahead recipe for the best Caprese Pasta Salad delivers a burst of flavor everyone will love.

Yield: 6 servings

Prep time: 10 mins

Total time:  20 mins


  • 1/2 pound whole grain fusilli or rotini pasta
  • ⅓ cup extra-virgin olive oil
  • 2 cups cherry or grape tomatoes, sliced in half
  • 1 teaspoon Yamasa Reduced sodium Shoyu
  • 8 ounces mozzarella “pearls”, or one mozzarella ball, torn into bite-sized pieces
  • ¼ cup fresh basil, chopped
  • ¼ cup white balsamic vinegar or regular balsamic vinegar, to taste


  1. Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
  2. While the pasta is cooking, combine the olive oil, tomatoes and Yamasa Reduced Sodium Shoyu in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet. Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue.
  3. Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm(not hot).
  4. Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, to taste. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce.
  5. This salad will keep well in the refrigerator for up to 4 days. Leftovers are great chilled or at room temperature.