Summer Picnic Caprese Pasta Salad

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A refreshing pasta salad featuring ripe tomatoes, fresh mozzarella, and basil tossed in a light balsamic vinaigrette, perfect for a sunny picnic. This Italian-inspired salad recipe (vegetarian), ready in about 27 minutes, pairs penne pasta, cherry tomatoes, halved, fresh basil leaves, torn into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove minced garlic

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water to cool the pasta, then transfer to a large mixing bowl.
2. Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 minced garlic clove until emulsified.
3. Step 3: Add 2 cups halved cherry tomatoes, 1 cup halved fresh mozzarella balls, and 1/2 cup torn fresh basil leaves to the pasta. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.