Colorful Caprese Pasta Salad (Printable)
Pasta tossed with cherry tomatoes, bocconcini, basil and a balsamic-olive oil dressing for a fresh, colorful salad.
# What You'll Need:
→ Pasta
01 - 10 ounces short pasta, such as fusilli, penne, or farfalle
→ Vegetables and Dairy
02 - 7 ounces cherry tomatoes, halved, preferably mixed colors
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
# How to Prepare:
01 - Boil pasta in a large pot of salted water until al dente according to package directions. Drain, rinse under cold water, and set aside.
02 - In a large salad bowl, combine cooled pasta, cherry tomatoes, mozzarella, yellow bell pepper, cucumber, red onion, and fresh basil.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until well emulsified.
04 - Pour the dressing over the pasta and vegetable mixture. Toss gently to ensure even coating.
05 - Refrigerate for 15 minutes prior to serving for optimal flavor integration, or serve immediately if desired.
# Expert Advice:
01 -
- This salad turns ordinary leftovers into an eye-catching centerpiece worthy of a picnic or potluck surprise.
- Its zippy balsamic dressing ties everything together and keeps the flavors fresh, even after a night in the fridge.
02 -
- I once forgot to rinse the pasta in cold water and ended up with a warm, gummy salad—never again.
- Switching to good balsamic vinegar truly transformed the salad from average to unforgettable.
03 -
- Gently patting mozzarella dry helps prevent a watery salad.
- If you must make it gluten-free, try a rice or lentil-based pasta—some hold up better to dressing than others.