Colorful Caprese Pasta Salad (Printable)
Vibrant pasta salad with cherry tomatoes, mozzarella, basil, colorful veggies and tangy balsamic dressing.
# What You Need:
→ Pasta
01 - 10 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables & Dairy
02 - 7 ounces cherry tomatoes, halved (include a mix of colors if possible)
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 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 salt
12 - 1/4 teaspoon freshly ground black pepper
# How To Cook:
01 - Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, rinse under cold water to stop cooking, and set aside.
02 - In a large salad bowl, combine the cooked pasta with cherry tomatoes, mozzarella balls, diced yellow bell pepper, diced cucumber, sliced red onion, and torn fresh basil leaves.
03 - In a small mixing bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified.
04 - Pour the dressing over the pasta and vegetables. Gently toss everything to ensure even coating. Serve immediately or refrigerate for 15 minutes to chill before serving.
# Expert Tips:
01 -
- This salad is a conversation starter: friends can’t help but ask about the colorful medley on their plates.
- It’s my go-to when I want flavorful comfort without ever having to turn on the oven in summertime.
02 -
- If the pasta is overcooked even slightly, it turns to mush after dressing – keep a timer handy.
- Allowing the salad to chill for just 15 minutes transforms the flavors, making them more pronounced and harmonious.
03 -
- Cut everything to roughly the same size so every bite feels balanced.
- For extra flavor punch, marinate the mozzarella in a splash of the dressing for ten minutes before adding to the salad.