Colorful Caprese Pasta Salad (Printable)

Short pasta with mozzarella, cherry tomatoes, basil and a zesty balsamic-olive oil dressing - bright, quick, vegetarian.

# What goes in:

→ Pasta

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

→ Vegetables & Dairy

02 - 7 ounces cherry tomatoes, halved (use assorted colors if available)
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 following package directions until al dente. Drain thoroughly, rinse with cold water to stop the cooking process, and set aside.
02 - Place cooked pasta, cherry tomatoes, mozzarella, yellow bell pepper, cucumber, red onion, and basil leaves in a large salad bowl.
03 - In a small mixing bowl or a jar, whisk together extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified.
04 - Pour vinaigrette over the salad ingredients and toss gently to evenly coat all components.
05 - Refrigerate the salad for 15 minutes prior to serving for enhanced flavor, or serve immediately as desired.

# Expert Advice:

01 -
  • This salad sneaks in rainbow veggies so easily that even picky eaters lean in for seconds.
  • The bold balsamic dressing soaks into the pasta, making leftovers just as delicious as the first bite.
02 -
  • If the pasta is too warm when you add the cheese, it will melt into gooey clumps—always let it cool first, trust me.
  • Whisking the dressing separately keeps the oil and vinegar from separating in the finished salad; I learned this after pouring everything in at once and ending up with bland bites.
03 -
  • Let the salad sit for at least 15 minutes so everything mingles—rushing dulls the flavors.
  • Invest in a good-quality balsamic vinegar; it transforms the whole dish from good to unforgettable.

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