Caprese Salad Pasta

My neighbor Lucia showed up one August afternoon with a bowl of this pasta, still cool from her fridge, and I ate it standing at the counter. The tomatoes were from her garden, the basil so green it almost glowed, and the mozzarella melted just slightly into the warm spots where the pasta had been. I asked for the recipe, and she laughed because there wasn't really one, just good ingredients and a little bit of olive oil. I've been making it ever since, especially when the kitchen feels too hot for anything complicated.

I brought this to a potluck once, worried it was too plain, but it disappeared faster than anything else on the table. People kept asking what the dressing was, and I had to admit it was just olive oil and maybe a drizzle of balsamic. Sometimes the best things don't need much convincing. One friend even texted me the next day asking for the recipe, which made me feel like I'd passed along something worth keeping.

Ingredients

• Short pasta (350 g): Penne, fusilli, or farfalle work beautifully because their shapes catch the tomatoes and mozzarella in every bite.
• Salt for pasta water: Don't skip this, it's the only chance to season the pasta itself from the inside out.
• Cherry tomatoes (250 g), halved: Use the ripest ones you can find, they're the backbone of the whole dish and their juice becomes part of the sauce.
• Mozzarella pearls (200 g): These little bocconcini are creamy and mild, and they soften just enough when tossed with warm pasta.
• Fresh basil leaves (1 cup): Tear them by hand instead of chopping, it bruises them less and keeps the flavor sweeter.
• Extra-virgin olive oil (2 tbsp): Use the good stuff here, it's one of the only seasonings so the flavor really comes through.
• Balsamic glaze (1 tbsp, optional): A little drizzle adds a sweet tanginess that makes the whole thing feel more special.
• Freshly ground black pepper and salt: Taste as you go, the tomatoes and cheese both bring their own salt so you might need less than you think.

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 well, then rinse briefly under cold water to stop the cooking and cool it down so it doesn't wilt the basil later.

Combine the salad ingredients:

In a large mixing bowl, toss together the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. The colors alone will make you hungry.

Toss with pasta:

Add the cooled pasta to the bowl and drizzle the olive oil over everything, then toss gently with your hands or tongs until it's all coated. You want every piece to glisten a little.

Season and finish:

Taste and add salt and freshly ground black pepper, then drizzle with balsamic glaze if you're using it. Toss once more and adjust seasoning if needed.

Serve:

Serve it right away while it's still cool but not cold, or let it chill in the fridge for 20 to 30 minutes if you want a proper cold pasta salad. Garnish with extra basil if you have it.

Save to Pinterest

One evening I made this for myself after a long day and ate it on the porch with a glass of cold white wine. The sun was setting, the basil smelled like summer, and for a few minutes everything felt easy. It's become my go to meal when I need something that feels like care without much effort. Sometimes that's exactly what cooking should be.

Make It Your Own

I've added handfuls of arugula or baby spinach when I want something a little more green, and it works beautifully without changing the spirit of the dish. If you can't find mozzarella pearls, just dice up a ball of fresh mozzarella instead. A handful of toasted pine nuts or a few sliced Kalamata olives can make it feel more substantial if you're serving it as a main course. The base is forgiving, so follow your instincts and use what you have.

Serving Suggestions

This works as a light lunch on its own, or as a side dish next to grilled chicken or fish. I've brought it to picnics in a big glass jar, layered so it looks pretty, and it travels well without getting soggy. It's also great alongside crusty bread and a simple green salad for an easy summer dinner. If you're serving it to guests, set out extra balsamic glaze and olive oil so people can adjust to their taste.

Storage and Leftovers

Leftovers keep in the fridge for up to two days, though the basil will darken and the pasta will soak up some of the moisture. I usually add a fresh drizzle of olive oil and a handful of torn basil before serving it again. If you know you'll have leftovers, keep the basil separate and stir it in just before eating.

• Store in an airtight container in the fridge and let it come to room temperature before serving.
• Refresh with a little extra olive oil and a squeeze of lemon if it tastes flat the next day.
• Don't freeze this, the mozzarella and tomatoes won't hold up well.

Save to Pinterest

This is one of those recipes that reminds me why I love cooking, it's simple, honest, and tastes like exactly what it is. I hope it finds a place in your kitchen the way it has in mine.

Frequently Asked Recipe Questions

→ Can I make this ahead of time?

Yes, this works well as a cold pasta salad. Prepare up to a few hours in advance and refrigerate. The flavors actually deepen as it sits. Just wait to add the basil until serving to keep it vibrant.

→ What type of pasta works best?

Short, sturdy pasta shapes like penne, fusilli, or farfalle are ideal. They hold the sauce and ingredients well. Avoid long pasta like spaghetti, which doesn't distribute the toppings evenly.

→ How do I keep the mozzarella from becoming rubbery?

Use fresh mozzarella pearls (bocconcini) and add them just before serving or right before eating. Avoid cooking or overheating the cheese. If making ahead, keep it separate and combine just before eating.

→ Can I substitute the mozzarella?

Absolutely. Fresh burrata, diced mozzarella, or even fresh ricotta work beautifully. For a different twist, try feta or goat cheese, though it will change the flavor profile.

→ Is balsamic glaze necessary?

It's optional and adds sweetness and tang. For a more traditional approach, skip it and let the tomatoes and basil shine. A splash of aged balsamic vinegar is a lighter alternative.

→ How can I adapt this for different diets?

Use gluten-free pasta for celiac needs. For vegan versions, replace mozzarella with cashew cheese or tofu. The dish is naturally vegetarian and easily customizable to dietary preferences.