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Easy Caprese Pasta Salad

Easy caprese pasta salad with farfalle or penne, fresh mozzarella, cherry tomatoes, and basil in balsamic vinaigrette. Quick pasta salad that’s rinsed in cold water for a cool, tender bite and chilled before serving.
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Prep Time 10 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb farfalle or penne pasta
  • 2 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls, halved
  • 0.5 cup fresh basil leaves, torn
  • 0.33 cup balsamic vinaigrette
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the farfalle or penne pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it tender.
  2. Let the pasta sit briefly until no longer steaming, then proceed while it’s still cool.
Assemble the salad
  1. Combine the cooled pasta, cherry tomatoes, fresh mozzarella, and torn fresh basil in a large bowl.
  2. Pour the balsamic vinaigrette over the salad and toss gently until glossy and evenly coated.
  3. Season with salt and pepper, then toss again lightly so the seasoning distributes.
Chill and serve
  1. Refrigerate the salad for at least 30 minutes to let the flavors meld.
  2. Toss again and serve chilled.

Notes

Pro tip: rinse the pasta well with cold water so it won’t clump and stays springy after chilling. Refrigerate in an airtight container for 3 days; freezer: no. For a lighter option, use reduced-fat mozzarella or a low-sugar balsamic vinaigrette while keeping the same method.