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Easy Caprese Pasta Salad

Easy caprese pasta salad with farfalle or penne, fresh mozzarella, cherry tomatoes, and basil tossed in balsamic vinaigrette. Rinse-cold pasta helps the salad stay crisp, then a 30-minute chill melds the flavors for a simple Italian side dish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

pasta salad base
  • 1 lb farfalle or penne pasta Use either shape; cook until just tender so it holds up after chilling.
  • 2 cup cherry tomatoes, halved Halve for quick bites and even distribution.
  • 8 oz fresh mozzarella balls, halved Halve so each forkful gets creamy cheese.
  • 0.5 cup fresh basil leaves, torn Tear to release aroma and hold dressing better.
  • 0.33 cup balsamic vinaigrette Choose a vinaigrette you like since it carries the flavor.
  • 0.25 Salt and pepper to taste Season in small pinches; adjust after chilling if needed.

Equipment

  • 1 sheet pan

Method
 

Cook and chill the pasta
  1. Cook farfalle or penne pasta according to package directions, then drain and rinse with cold water until cool to the touch.
  2. Transfer the pasta to a sheet pan in an even layer and let it cool briefly before assembling.
  3. Refrigerate the finished salad for at least 30 minutes to chill and let the balsamic vinaigrette soak in.
Assemble the caprese salad
  1. In a large bowl, combine pasta, cherry tomatoes, fresh mozzarella balls, and torn fresh basil leaves.
  2. Pour balsamic vinaigrette over the salad and toss gently until everything looks lightly coated and glossy.
  3. Season with salt and pepper to taste, then toss again so the seasoning disappears into the pasta.
  4. Serve chilled and toss again right before serving for the best texture.

Notes

Pro tip: Rinse the pasta with cold water right after draining so it won’t keep cooking and become mushy in the fridge. Store covered in the refrigerator for up to 3 days; the tomatoes will release more juice, so toss once before serving. Freezing is not recommended for this salad. For a lighter option, use a low-sodium balsamic vinaigrette and part-skim mozzarella.