Caprese Salad Pasta (Printer-Friendly)

Fresh Italian-inspired pasta with cherry tomatoes, mozzarella pearls, basil, and olive oil. Light and flavorful.

# What You’ll 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 (bocconcini), drained
05 - 1 cup fresh basil leaves, loosely packed, torn or chopped
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze, optional
08 - Freshly ground black pepper to taste
09 - Salt to taste

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Drain through a colander, rinse briefly under cold water to cool, and set aside.
02 - In a large mixing bowl, combine the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves.
03 - Add the cooled pasta to the bowl containing the tomato and mozzarella mixture. Drizzle with extra-virgin olive oil and toss gently to combine all ingredients evenly.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze for added sweetness and tang.
05 - Serve immediately while ingredients are at room temperature, garnished with additional fresh basil leaves. Alternatively, chill for 20 to 30 minutes for a cold pasta salad.

# Expert Tips:

01 -
  • It tastes like summer in a bowl, bright and refreshing without feeling heavy.
  • You can make it in the time it takes to boil pasta, no oven or complicated techniques required.
  • It works warm, cold, or somewhere in between, so it's perfect for picnics or last minute dinners.
  • The ingredients are simple enough that you can taste every single one clearly.
02 -
  • Rinse the pasta just briefly, you want it cool but not waterlogged or it'll dilute the flavors.
  • Don't add the basil until right before serving if you're making this ahead, it can turn dark and lose its brightness.
  • Taste the tomatoes before you buy them, bland tomatoes will make a bland dish no matter what else you do.
03 -
  • Use pasta that's just barely al dente, it'll soften a bit more as it sits and you don't want it mushy.
  • Let the tomatoes sit with a pinch of salt for a few minutes before tossing, they'll release their juice and create a natural dressing.
  • If you're making this ahead, toss everything except the basil and add it right before serving so it stays bright and fragrant.
Go Back