Colorful Caprese Pasta Salad (Print View)
Fresh mozzarella, cherry tomatoes, basil and pasta tossed in a tangy balsamic vinaigrette for a bright, easy summer salad.
# Ingredient List:
→ Pasta
01 - 10 oz fusilli, penne, or farfalle pasta
→ Vegetables & Dairy
02 - 7 oz cherry tomatoes, halved (mixed colors preferred)
03 - 4.5 oz fresh mozzarella balls (bocconcini), halved
04 - 1 small yellow bell pepper, diced
05 - 1 small cucumber, seeded and diced
06 - 1/4 red onion, thinly sliced
07 - 1/4 cup fresh basil leaves, torn
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 garlic clove, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - In a large salad bowl, add the cooked pasta, cherry tomatoes, mozzarella balls, yellow bell pepper, cucumber, red onion, and fresh basil.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to evenly coat everything.
05 - Chill for 15 minutes to allow flavors to meld, or serve immediately as desired.
# Expert Advice:
01 -
- You can prep the veggies while the pasta boils, so it always comes together faster than you think.
- The vibrant colors and creamy mozzarella make it a showstopper at potlucks.
02 -
- Don’t skip rinsing the pasta with cold water—it halts the cooking and lets the salad stay fluffy, not sticky.
- Tearing basil by hand really does keep it fresher and more fragrant in the bowl.
03 -
- Always taste and adjust salt at the end—veggies can change the seasoning more than you expect.
- Let everyone add a fresh crack of black pepper right before eating; it makes every bite pop.