Fresh Caprese Salad Pasta (Print Version)

A fresh Italian pasta with cherry tomatoes, mozzarella pearls, and basil. Light, elegant, and ready in just 22 minutes.

# What You Need:

→ Pasta

01 - 12 ounces short pasta such as penne, fusilli, or farfalle
02 - Salt for pasta water

→ Salad

03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces mozzarella pearls drained
05 - 1 cup fresh basil leaves, torn or chopped
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Freshly ground black pepper to taste
09 - Salt to taste

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly under cold water to cool, then set aside.
02 - In a large mixing bowl, combine the cherry tomatoes, mozzarella pearls, and basil leaves.
03 - Add the cooled pasta to the bowl. Drizzle with olive oil and toss gently to combine.
04 - Season with salt and freshly ground black pepper to taste. Drizzle with balsamic glaze if desired.
05 - Serve immediately garnished with extra basil if desired, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The ingredients are simple enough that you probably have most of them already.
  • It works hot, cold, or room temperature, so theres no pressure to time it perfectly.
  • Every bite feels bright and fresh without being fussy or complicated.
02 -
  • Rinsing the pasta under cold water is essential, otherwise it keeps cooking and turns mushy, plus it cools it down so the mozzarella doesnt melt into a blob.
  • Dont add the basil too early or it wilts and loses its vibrant green color, toss it in right before serving for the best look and flavor.
  • If your tomatoes arent super ripe, add a pinch of sugar to the bowl to bring out their sweetness.
03 -
  • Use a pasta shape with ridges or curves so the olive oil and little bits of tomato cling to every piece instead of sliding off.
  • If youre serving this cold, slightly undercook the pasta by a minute because it firms up more as it cools and you want it to stay tender.
  • A microplane of lemon zest over the top right before serving adds a bright pop that surprises everyone in the best way.
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