Colorful Caprese Pasta Salad (Printer-Friendly)
Bright Caprese pasta with cherry tomatoes, mozzarella, basil and a tangy balsamic vinaigrette. Ready in 25 minutes.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (such as fusilli, penne, or farfalle)
→ Vegetables and Dairy
02 - 7 oz cherry tomatoes, halved (use a variety of colors 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 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain well, rinse with cold water to halt cooking, and set aside.
02 - In a spacious salad bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, yellow bell pepper, cucumber, red onion, and basil leaves.
03 - In a small mixing bowl or jar, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper until emulsified.
04 - Pour the prepared dressing over the salad and toss gently until all components are evenly coated.
05 - Refrigerate for 15 minutes for flavors to blend, or serve immediately as desired.
# Expert Advice:
01 -
- Tossing everything together is so unfussy and forgiving you feel like a real kitchen rebel.
- The briny balsamic vinaigrette ties every bite together and makes leftovers taste even better.
02 -
- Never skip rinsing the pasta or the whole salad turns gluey fast.
- I once added all the dressing at once only to discover a lighter second toss made the veggies shine brighter.
03 -
- Soak onion slices in cold water for five minutes to tame their bite and keep things refreshingly mild.
- Drizzle a splash of extra balsamic right before serving for a glossy, crave-worthy finish.