Colorful Caprese Pasta Salad (Printable)

Vibrant Caprese pasta salad with cherry tomatoes, mozzarella, basil and zesty balsamic vinaigrette.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables & Dairy

02 - 7 oz cherry tomatoes, halved (preferably assorted colors)
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 small 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 kosher salt
12 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Prepare pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly, rinse under cold water to cool, and set aside.
02 - In a spacious salad bowl, combine cooled pasta, cherry tomatoes, mozzarella balls, yellow bell pepper, cucumber, red onion, and torn basil leaves.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified.
04 - Pour dressing over the salad mixture and toss gently to evenly coat all ingredients.
05 - Refrigerate salad for 15 minutes to enhance flavors, or serve immediately if desired.

# Expert Suggestions:

01 -
  • You get all the fresh flavors of Caprese with the satisfying comfort of pasta—trust me, it disappears fast at any gathering.
  • This dish holds up well for picnics, and I love how easy it is to tweak with whatever vegetables are singing at the market.
02 -
  • If your pasta is overcooked, the salad goes from lively to limp in no time—al dente is the goal.
  • Add the basil at the last minute or it’ll darken in the dressing and lose its punch.
03 -
  • Chilling the pasta right after draining keeps it from absorbing too much dressing and turning mushy.
  • A drizzle of good balsamic reduction on top before serving makes it restaurant-worthy in seconds.

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