Colorful Caprese Pasta Salad (Printable)
Pasta tossed with cherry tomatoes, fresh mozzarella, basil and a zesty balsamic-olive dressing—ready in 25 minutes.
# What You Need:
→ Pasta
01 - 10 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables & Dairy
02 - 7 ounces cherry tomatoes, halved, preferably a mix of red, yellow, and orange
03 - 4.5 ounces 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
# Directions:
01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain, rinse briefly under cold water to cool, and set aside.
02 - In a spacious salad bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, yellow bell pepper, cucumber, red onion, and basil leaves.
03 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the prepared vinaigrette over the salad ingredients and toss gently to ensure thorough and even coating.
05 - Refrigerate the pasta salad for 15 minutes if time allows for enhanced flavor, or serve immediately at room temperature.
# Expert Tips:
01 -
- Once you see this salad's riot of colors, you'll want to show it off at every gathering.
- Even my self-proclaimed salad skeptics request seconds thanks to the lively dressing and creamy mozzarella.
02 -
- If you skip rinsing the pasta, it’ll clump and turn sticky from the lingering heat, ruining the salad’s texture.
- Letting the red onion soak in a splash of vinegar for a few minutes before adding it takes away its harshness and makes every bite smoother.
03 -
- Chill your pasta only to cool—too long in the fridge, and it hardens, losing its lovely texture.
- Don’t shy away from good balsamic; it truly lifts the whole salad—cheaper imitations just taste flat.