Save There's something about a pasta salad that catches you off guard on a warm afternoon—suddenly you're not thinking about complicated recipes, but about the simplest pleasures. I stumbled onto this Caprese pasta salad one summer when I had a surplus of ripe tomatoes and fresh mozzarella from the farmers market, and I realized I could turn the Italian classic into something that felt equally at home on a casual table. The beauty of it is how the warm pasta absorbs the dressing while the cold cheese stays creamy and the basil keeps everything tasting alive and bright.
I made this for a dinner party once when my friend mentioned she was tired of heavy summer meals, and I watched her plate disappear before anyone else had finished their first bites. That quiet moment when someone stops mid-conversation to focus on their food—that's when you know you've done something right. She asked for the recipe that night, and now whenever I see her, she jokes that I've ruined all other pasta salads for her.
Ingredients
- Short pasta (300g penne, fusilli, or farfalle): The shape matters more than you'd think because the little pockets catch the dressing and hold onto it, making each bite satisfying rather than oily.
- Cherry tomatoes (250g, halved): Use the ripest ones you can find—they're the backbone of this salad, and their juice mingles with the dressing to create something almost like a light sauce.
- Fresh mozzarella balls (200g, halved): Look for bocconcini or ciliegine at a quality cheese counter; they melt slightly into the warm pasta without turning rubbery like pre-shredded cheese would.
- Fresh basil (30g, torn): Tear it by hand instead of cutting so it releases its oils more gently and stays vibrant through tossing.
- Garlic (1 small clove, minced): One clove is enough to hint at flavor without overpowering the delicate ingredients around it.
- Extra-virgin olive oil (3 tbsp): This is where quality makes a real difference—a fruity or peppery oil adds complexity that cheap oil can't touch.
- Balsamic vinegar (1½ tbsp): The aged kind tastes sweeter and more complex than regular; if you only have the thin kind, use a bit less.
- Honey (1 tsp): Just enough to round out the acidity and create balance, plus it helps the dressing emulsify slightly.
- Sea salt and fresh pepper: These simple finishes deserve to be good quality since there's nowhere to hide them.
Instructions
- Boil the pasta until it's just barely done:
- Fill a pot with enough water that the pasta can swim freely, salt it generously so it tastes like the sea, and cook according to the package but pull it a minute earlier—you want it to have just a hint of resistance when you bite it. Drain it and run it under cold water while stirring gently so each piece cools evenly and doesn't stick to its neighbors.
- Build the base with tomatoes, garlic, and basil:
- In a large bowl, combine your halved tomatoes with the minced garlic and torn basil, letting them sit together for a moment so the flavors start talking to each other. This brief resting time is where some of the magic happens.
- Add the mozzarella:
- Toss in the halved mozzarella balls gently, treating them like they're precious because the creamier they stay, the better the final dish.
- Whisk the dressing:
- In a separate small bowl or jar, combine the olive oil, balsamic vinegar, honey, salt, and pepper, whisking until it comes together into something that's slightly thickened and emulsified. Taste it on a spoon—it should make you want to drink it.
- Combine everything with a gentle toss:
- Add the cooled pasta to the bowl and pour the dressing over it, then toss gently with your hands or two spoons, being careful not to crush the tomatoes or shred the mozzarella. The goal is to coat everything evenly without turning it into a sad mash.
- Taste and let it rest:
- Taste a forkful and adjust the salt and pepper if needed—the flavors will deepen over time. You can serve it right away while the pasta is still slightly warm, or chill it for 30 minutes for a cooler, more settled version.
Save The moment I understood this dish was when my seven-year-old nephew asked for a third helping at a family lunch and actually used the word "refreshing." It was funny and touching in equal measure—something so simple had found its way to someone who usually pushes vegetables around his plate. That's the real power of good ingredients and respecting what they are.
Timing and Temperature
Temperature balance is everything in this salad—the cold mozzarella against the warmth of the pasta, the cool dressing coating everything. If you're making it ahead, take it out of the fridge about 10 minutes before serving so the mozzarella softens slightly and the flavors aren't muted by cold. The first hour after assembly is when it tastes its brightest, but it keeps well for a day if you cover it loosely.
Variations Worth Trying
Once you've made this classic version, you'll start seeing possibilities everywhere. A drizzle of thick balsamic glaze right before serving adds richness and a slight sweetness that feels almost decadent. Some people add grilled chicken or thin slices of prosciutto, which transforms it from a side into something substantial enough for dinner. I've also seen versions with roasted red peppers, fresh lemon zest, or a handful of pine nuts tossed in for crunch, and they all work because they respect the core idea—bright, simple, Italian.
Making It Your Own
The best part about this recipe is that it's a framework, not a cage. The exact pasta shape doesn't matter as long as it holds the dressing. The basil could be swapped for arugula or mint if that's what you have or what you love. You can use any good vinegar you have on hand—red wine vinegar, sherry vinegar, even a splash of fresh lemon juice instead of balsamic.
- If you're making this for someone vegan or dairy-free, use a quality vegan cheese that doesn't fall apart in heat, or skip the cheese entirely and add a handful of toasted pine nuts for richness.
- Pasta salads are forgiving—taste as you go and trust your palate more than the measurements.
- This is one of those recipes that actually tastes better the next day after everything has had time to know each other.
Save This pasta salad is the kind of dish that reminds you why simple cooking matters—how a handful of good ingredients, respected and combined without fuss, can become something that people genuinely look forward to eating. Make it once and you'll understand why it shows up again and again on summer tables.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle hold the dressing well and provide a satisfying bite.
- → Can I prepare this dish ahead of time?
Yes, letting it chill for about 30 minutes enhances the flavors, making it perfect for advance preparation.
- → How can I make this suitable for dairy-free diets?
Replace mozzarella with a plant-based cheese alternative for a dairy-free version without sacrificing creaminess.
- → What are good protein additions to this salad?
Grilled chicken or prosciutto add savory notes and protein, complementing the fresh ingredients well.
- → How should I season the pasta water?
Adding about a teaspoon of salt to the boiling water flavors the pasta internally and balances the dish.