Colorful Caprese Pasta Salad (Printable Version)
Caprese-style pasta tossed with cherry tomatoes, mozzarella, basil, bell pepper and cucumber in balsamic vinaigrette.
# What You Need:
→ Pasta
01 - 10 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables and Dairy
02 - 7 ounces cherry tomatoes, halved, preferably assorted 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
# Directions:
01 - Cook pasta in a large pot of boiling salted water according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside.
02 - In a spacious salad bowl, combine cooked pasta, cherry tomatoes, mozzarella, yellow bell pepper, cucumber, red onion, and basil leaves.
03 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour vinaigrette over salad mixture and toss gently to ensure even coating on all ingredients.
05 - Refrigerate for 15 minutes to infuse flavors if desired, or serve immediately at room temperature.
# Expert Tips:
01 -
- No one will see the twist coming, but everyone will want seconds.
- It comes together in a snap, and the balsamic vinaigrette makes every bite taste brighter than a summer afternoon.
02 -
- The first time I skipped rinsing the pasta, it glued everything together and I promised never to rush that step again.
- Salting the pasta water makes everything taste more like itself—you'll notice if you forget!
03 -
- Avoid over-mixing, or the mozzarella starts to break down and gets mushy.
- The salad tastes even better after a short chill to let the flavors mingle, but don't overdo it—20 minutes is enough.