Dinner

Fried Green Tomato Caprese Pasta Salad Recipe

ByJeannette Jaeger January 24, 2026January 24, 2026

Introduction

This Fried Green Tomato Caprese Pasta Salad is a fresh and flavorful twist on a classic summer dish. Combining crispy green tomatoes with creamy mozzarella and tangy balsamic dressing, it’s a perfect balance of textures and tastes ideal for warm-weather gatherings.

A round wooden bowl holds a layered dish starting with a base of white orzo pasta spread evenly at the bottom. On top of the pasta, there are small white cheese balls scattered throughout, mixed with finely chopped green vegetables that appear fresh and crisp. The whole dish is generously sprinkled with a layer of golden-brown crispy crumbs, giving it a crunchy texture in contrast to the soft cheese and pasta. The bowl sits on a white marbled surface under soft natural light, highlighting the colors and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb pasta (orzo or any small shape)
3/4 cup mayonnaise (or 1/2 cup extra virgin olive oil as a substitute)
1/4 cup balsamic vinegar (white balsamic recommended for color)
1 garlic clove, grated
1/4 tsp salt
1/4 tsp black pepper
2 large green tomatoes, diced
1 cup fresh mozzarella cheese, cubed
1/4 cup chopped fresh basil leaves
1 cup crispy breadcrumbs
Optional: balsamic glaze drizzle for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and rinse with cold water to cool the pasta.
Step 2: In a large bowl, combine mayonnaise, balsamic vinegar, grated garlic, salt, and black pepper to create the dressing.
Step 3: Add the cooled pasta to the dressing, then fold in the diced green tomatoes, mozzarella cheese, and chopped basil. Mix gently to combine all ingredients evenly.
Step 4: Just before serving, sprinkle the crispy breadcrumbs over the top to maintain their crunch. Optionally, drizzle with balsamic glaze for extra flavor.

Tips & Variations

For a lighter option, replace mayonnaise with extra virgin olive oil.
Use white balsamic vinegar to keep the salad’s vibrant color while maintaining the tangy flavor.
Add a handful of arugula or baby spinach for a fresh, peppery bite.
Include toasted pine nuts or walnuts for added texture and nuttiness.

Storage

Store the pasta salad covered in the refrigerator for up to 2 days. To keep the breadcrumbs crisp, add them just before serving rather than mixing them in ahead of time. If needed, gently reheat the salad at room temperature before serving, but it’s best enjoyed cold or at room temperature.

How to Serve

A wooden bowl filled with a layered dish starting with a base of white orzo pasta, topped with small white cheese balls evenly spread throughout. Scattered green chopped vegetables are mixed in, adding a fresh contrast. The final layer is a generous sprinkle of golden-brown crispy breadcrumbs covering most of the top. The bowl is set on a white marbled textured surface under natural light casting soft shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, small shaped pasta like penne, ditalini, or even small shells work well. The important part is choosing pasta that holds the dressing and mixes easily with other ingredients.

How do I make the breadcrumbs crispy?

Use store-bought crispy breadcrumbs or toast fresh breadcrumbs in a dry pan over medium heat until golden. Adding them right before serving keeps them crunchy longer.