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Easy Caprese Pasta Salad

Easy caprese pasta salad with farfalle (or penne) tossed in balsamic vinaigrette for a juicy, fresh bite. Halved cherry tomatoes, mozzarella, and torn basil stay bright after a quick chill.
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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: 440
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook farfalle or penne pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking.
  2. Transfer the pasta to a sheet pan in a single layer and let cool for 1-2 minutes while you prep the toppings, keeping the pasta from clumping.
Assemble the caprese salad
  1. Add the cooled pasta, cherry tomatoes, fresh mozzarella balls, and torn basil leaves to a large bowl and toss gently so everything is evenly distributed.
  2. Pour balsamic vinaigrette over the salad and toss gently until the pasta and toppings are lightly coated and glossy.
  3. Season with salt and pepper to taste and toss once more to ensure even flavor.
Chill and serve
  1. Refrigerate the salad for at least 30 minutes to let the flavors meld and the dressing lightly set on the pasta.
  2. Toss again, then serve chilled for the best cool, fresh texture contrast.

Notes

Pro tip: rinse the pasta with cold water thoroughly so it cools fast and stays separate for a better toss. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter option, use low-sodium balsamic vinaigrette and part-skim mozzarella while keeping the same toss method.