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Easy Caprese Pasta Salad

Easy Caprese pasta salad with al dente farfalle, juicy cherry tomatoes, and fresh mozzarella in a balsamic vinaigrette. Quick toss-and-chill method keeps the pasta salad bright, cool, and basil-forward.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb farfalle or penne pasta Use your preferred shape; both work well with the chunkier add-ins.
  • 2 cup cherry tomatoes Halve for juicy, spoonable bites.
  • 8 oz fresh mozzarella balls Halve for creamy pockets throughout.
  • 0.5 cup fresh basil leaves Tear leaves so they cling better to the pasta.
  • 0.33 cup balsamic vinaigrette Choose a vinaigrette you enjoy; it drives the flavor.
  • 0.25 salt Season to taste after tossing.
  • 0.25 pepper Freshly ground gives the best finish.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Bring a large pot of water to a boil and cook farfalle or penne pasta according to package directions until al dente, about 10 minutes. Drain and rinse with cold water so the pasta stops cooking and stays firm.
Toss the salad
  1. In a large bowl, combine farfalle or penne pasta with cherry tomatoes, fresh mozzarella balls, and fresh basil leaves. Toss gently just until the ingredients are evenly distributed.
  2. Pour balsamic vinaigrette over the salad and toss gently again to coat. Make sure most pasta pieces and tomato halves get a light sheen.
  3. Season with salt and pepper to taste, then toss one more time. Stop when flavor is balanced and nothing looks dry.
Chill and serve
  1. Refrigerate the salad for at least 30 minutes so the flavors meld. Cover for best results to prevent basil from drying out.
  2. Toss again and serve chilled. Taste and adjust with a pinch of salt or pepper if needed.

Notes

Pro tip: rinse the pasta under cold water thoroughly to keep it from turning mushy while it chills. Refrigerate in a covered container for 3 days (best texture in the first 48 hours); freeze is not recommended because mozzarella and tomatoes change texture. For a lighter option, use low-sodium balsamic vinaigrette and reduce the amount slightly to match your preferred flavor intensity.