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Easy Caprese Pasta Salad

Easy caprese pasta salad with cold-rinsed farfalle and fresh mozzarella, cherry tomatoes, and basil tossed in balsamic vinaigrette. Quick pasta salad that chills for 30 minutes so the flavors meld while the pasta stays tender.
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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 Method Notes

Ingredients
  

Pasta salad
  • 1 lb farfalle or penne pasta
  • 2 cup cherry tomatoes halved
  • 8 oz fresh mozzarella balls halved
  • 0.5 cup fresh basil leaves torn
  • 0.333 cup balsamic vinaigrette
  • 1 salt to taste
  • 1 pepper to taste

Method
 

Cook and rinse the pasta
  1. Cook farfalle or penne pasta according to package directions, then drain and rinse with cold water to cool it down quickly.
  2. Keep rinsing until the pasta feels fully chilled, then drain well so the salad won’t get watery.
Assemble the caprese pasta salad
  1. Combine farfalle or penne pasta, cherry tomatoes, fresh mozzarella balls, and fresh basil leaves in a large bowl.
  2. Pour balsamic vinaigrette over the salad and toss gently until everything is evenly coated with dressing.
  3. Season with salt and pepper to taste, then toss again so the seasoning is distributed.
Chill and serve
  1. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
  2. Toss again and serve chilled.

Notes

Pro tip: rinse the pasta under cold water and drain well to keep the pasta salad cool and prevent excess dressing from pooling. Store covered in the refrigerator for 3 days; freeze not recommended. For a lighter option, use a low-sugar balsamic vinaigrette to reduce added sugars without changing the classic caprese flavors.