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Easy Caprese Pasta Salad

Easy caprese pasta salad with farfalle or penne tossed in a balsamic vinaigrette, then chilled for juicy cherry tomatoes and creamy mozzarella bites. A simple salad with fresh basil and a quick cook-rinse method for perfectly firm pasta.
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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: 410
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb farfalle or penne pasta Use either shape.
Vegetables and herbs
  • 2 cup cherry tomatoes, halved
  • 0.5 cup fresh basil leaves, torn
Cheese
  • 8 oz fresh mozzarella balls, halved
Dressing
  • 0.33 cup balsamic vinaigrette
Seasoning
  • 1 salt and pepper to taste Season at the end.

Method
 

Cook and cool the pasta
  1. Cook the farfalle or penne pasta according to package directions, then drain and rinse with cold water to stop cooking.
  2. Let the pasta drain well for 1 minute so it stays springy and doesn’t dilute the dressing.
Build the salad
  1. Combine the pasta, cherry tomatoes, fresh mozzarella balls, and torn basil in a large bowl.
  2. Pour the balsamic vinaigrette over the salad and toss gently until everything is lightly coated.
  3. Season with salt and pepper to taste and toss again briefly.
Chill and serve
  1. Refrigerate the salad for at least 30 minutes before serving so the flavors meld.
  2. Toss again and serve chilled.

Notes

For best texture, rinse the pasta until cool and drain well—this keeps the salad from turning watery after chilling. Store covered in the refrigerator for 3 days (freezing is not recommended). For a lighter option, use part-skim mozzarella and a lower-sugar balsamic vinaigrette.