Ingredients
Method
Cook the pasta
- Cook the pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking and keep it from clumping.
Make the balsamic vinaigrette
- Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together until the dressing looks evenly combined and glossy.
Assemble and dress
- Combine the pasta, cherry tomatoes, mozzarella balls, and basil in a large bowl for a tri-color caprese look with red tomatoes, white mozzarella, and green basil.
- Pour the vinaigrette over the salad and toss gently until everything is lightly coated without breaking the mozzarella balls.
Chill and serve
- Refrigerate for at least 1 hour so the flavors meld while the pasta stays cool and fresh.
- Drizzle with balsamic glaze right before serving for a visible dark, shiny finish.
Notes
For the cleanest texture, rinse the pasta thoroughly with cold water and use mozzarella balls straight from the package. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended due to the tomatoes and basil. For a lighter option, use whole-wheat rotini and reduce olive oil to 2 tablespoons without changing the chilling time.