Colorful Caprese Pasta Salad (Printable)

Pasta tossed with cherry tomatoes, mozzarella, basil and a balsamic vinaigrette for a bright, easy Italian salad.

# What You'll Need:

→ Pasta

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

→ Vegetables & Dairy

02 - 7 oz cherry tomatoes, halved (use a mix of red, yellow, and orange if available)
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 It:

01 - Prepare the pasta in a large pot of boiling salted water according to package directions until al dente. Drain thoroughly, rinse with cold water, and set aside to cool.
02 - In a large salad bowl, mix together the cooled pasta, cherry tomatoes, mozzarella, yellow bell pepper, cucumber, red onion, and basil leaves.
03 - In a small mixing bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified.
04 - Pour the prepared dressing over the salad and toss gently using salad servers to ensure everything is evenly dressed.
05 - Refrigerate for 15 minutes to allow flavors to meld, or serve immediately as desired.

# Expert Advice:

01 -
  • There's something quietly thrilling about tossing together bright, juicy tomatoes and silky mozzarella with just-cooked pasta—the colors alone feel like you painted your own meal.
  • This salad gets better as it sits, so you can make it ahead and know you'll have a luscious, crowd-pleasing bowl waiting in the fridge.
02 -
  • I once skipped rinsing the pasta and paid the price with a sticky salad that clumped together awkwardly—don’t make my mistake, always cool the noodles.
  • The basil should never go in until the very end, or it wilts miserably and loses its spark; trust me, a last-minute toss makes all the difference.
03 -
  • Let the salad sit for about 15 minutes before serving to let the flavors meld, but not so long that the veggies lose their brightness.
  • An extra splash of balsamic right before serving gives it a gorgeous, tangy sheen that gets compliments every time.

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