Save My cousin showed up one August afternoon with a bag full of tomatoes from her garden and a craving for something light. We stood in my kitchen debating what to do with them when she mentioned tossing them with pasta like a Caprese salad. I thought she was joking at first, but twenty minutes later we were eating straight from the bowl, barefoot on the porch. It was one of those meals that felt effortless but tasted like summer itself.
I made this for a potluck once and forgot to mention it was vegetarian. Three people asked for the recipe before we even sat down to eat. One friend admitted she usually avoided pasta salads because they tended to be heavy and bland, but this one changed her mind. I realized then that simplicity, when done right, is its own kind of magic.
Ingredients
- Short pasta (350 g): Penne, fusilli, or farfalle all work beautifully because their shapes catch the olive oil and little bits of basil, making every forkful satisfying.
- Salt for pasta water: Dont skip salting the water generously, it seasons the pasta from the inside out and makes a noticeable difference.
- Cherry tomatoes (250 g): Use the ripest ones you can find, their sweetness balances everything and they release just enough juice to coat the pasta lightly.
- Mozzarella pearls (200 g): These little bocconcini add creamy pockets of richness, and draining them well prevents the dish from getting watery.
- Fresh basil (1 cup): Tearing the leaves by hand instead of chopping keeps them from bruising and releases their fragrance more gently.
- Extra-virgin olive oil (2 tbsp): This is not the place for cheap oil, a good fruity olive oil makes the whole dish sing.
- Balsamic glaze (1 tbsp, optional): A drizzle adds a sweet tangy finish that feels restaurant fancy but takes zero effort.
- Freshly ground black pepper and salt: Taste as you go, the seasoning should be just enough to wake everything up without overpowering the fresh flavors.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Drain it and rinse briefly under cold water to stop the cooking and cool it down quickly.
- Prep the salad base:
- In a large mixing bowl, toss together the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. The colors alone will make you smile.
- Combine and dress:
- Add the cooled pasta to the bowl and drizzle the olive oil over everything, then toss gently with salad tongs or your hands. Make sure the oil coats every piece without being heavy.
- Season and finish:
- Taste and add salt and freshly ground black pepper as needed, then drizzle with balsamic glaze if youre using it. The glaze is optional but it does add a lovely depth.
- Serve your way:
- You can serve this immediately while the pasta is still slightly warm, or chill it for 20 to 30 minutes if you want a cold pasta salad. Either way, it tastes incredible.
Save One evening I brought this to a neighbors yard gathering and watched a little girl who claimed she hated tomatoes go back for seconds. Her mom looked at me in disbelief. Sometimes a dish just hits right, and people forget what they thought they didnt like.
Make It Your Own
Ive tossed in handfuls of arugula or baby spinach when I wanted extra greens, and it never disappoints. You can also dice up a block of fresh mozzarella if you cant find the pearls, it melts a little more but still tastes wonderful. Some people add grilled chicken or shrimp to make it heartier, and Ive even stirred in leftover roasted vegetables when I had them sitting in the fridge.
Serving Suggestions
This works as a main dish for a light lunch or dinner, but Ive also served it as a side at barbecues and it disappears fast. It travels well to picnics and potlucks because it doesnt need to stay hot, and it actually tastes better after sitting for a bit when the flavors meld. Pair it with crusty bread and a glass of chilled white wine, and youve got yourself a meal that feels special without any stress.
Storage and Leftovers
Leftovers keep in the fridge for up to two days in an airtight container, though the basil may darken a bit. I usually add a fresh drizzle of olive oil and a few torn basil leaves before serving again to perk it back up. If the pasta absorbs too much moisture overnight, a splash of olive oil or even a spoonful of the tomato juices at the bottom of the bowl will bring it back to life.
- Let it sit at room temperature for 10 minutes before serving if its been chilled, the flavors open up again.
- You can make the tomato and mozzarella mix a few hours ahead and toss with pasta right before serving.
- Avoid freezing this dish, the mozzarella and tomatoes dont hold up well and the texture suffers.
Save This is the kind of recipe that reminds you good food doesnt have to be complicated. Keep it simple, use what tastes good, and enjoy every bite.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, this pasta works wonderfully as a make-ahead dish. Prepare all components separately and refrigerate for up to 4 hours. Combine just before serving, or chill the finished dish for 20–30 minutes for a cold pasta salad version.
- → What pasta shapes work best?
Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the dressing and ingredients well. Avoid long pasta like spaghetti, which doesn't blend as evenly with the fresh components.
- → How do I keep the mozzarella from getting too soft?
Add the mozzarella pearls just before serving to maintain their shape and creamy texture. If making ahead, keep them separate until assembly. Drain them thoroughly to remove excess moisture.
- → What are good substitutions?
Swap mozzarella pearls for diced fresh mozzarella. Add arugula or baby spinach for extra greens. Use balsamic vinegar instead of glaze, or omit it entirely. Gluten-free pasta works perfectly for dietary needs.
- → Is this dish vegetarian?
Yes, this dish is naturally vegetarian. However, always check your mozzarella packaging to confirm it's made with vegetarian rennet if that's important for your diet.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The pasta will absorb flavors overnight, making it even more delicious. Refresh with a light drizzle of olive oil before serving.