Save I threw this together on a sweltering August afternoon when turning on the oven felt impossible. The tomatoes were splitting on the vine, the basil had taken over half the garden, and I needed something bright that wouldn't heat up the kitchen. What started as a way to use up produce became the dish I crave every time the temperature climbs.
I brought this to a potluck once and watched three people go back for seconds before the main course even arrived. Someone asked if I'd used a special Italian dressing, and I had to laugh because it was just five ingredients whisked in a jar. That's when I realized how much impact fresh mozzarella and good olive oil can have when you let them shine.
Ingredients
- Short pasta: Fusilli and penne hold the dressing in their ridges, but farfalle works beautifully too and looks elegant in the bowl.
- Cherry tomatoes: Use the ripest ones you can find; their sweetness balances the tangy balsamic and makes every bite juicy.
- Fresh mozzarella balls: Bocconcini or ciliegine are already bite-sized and their creamy texture melts slightly into the warm pasta.
- Fresh basil: Tear the leaves by hand instead of chopping to avoid bruising and keep the flavor bright and peppery.
- Extra-virgin olive oil: This is where quality matters; a grassy, fruity oil adds depth you can actually taste.
- Balsamic vinegar: A good aged balsamic brings a sweet complexity, but even supermarket versions work when balanced with honey.
- Honey: Just a teaspoon rounds out the acidity and ties the dressing together without making it sugary.
- Garlic: One small clove is enough; too much will overpower the delicate mozzarella and basil.
Instructions
- Boil the pasta:
- Cook it in heavily salted water until it still has a slight bite, then drain and rinse under cold water to halt the cooking. This keeps the pasta firm enough to toss without turning mushy.
- Prep the vegetables:
- Halve the cherry tomatoes and tear the basil leaves into rough pieces. Mince the garlic finely so it distributes evenly without leaving sharp pockets of flavor.
- Add the mozzarella:
- Toss the drained mozzarella balls into the bowl with the tomatoes and basil. If the pasta is still slightly warm, the cheese will soften just enough to cling to everything.
- Make the dressing:
- Whisk the olive oil, balsamic vinegar, honey, salt, and pepper in a small jar until it emulsifies into a glossy, cohesive mixture. Taste it; the balance should be tangy, sweet, and savory all at once.
- Combine and toss:
- Pour the dressing over the pasta and vegetables, then toss gently with clean hands or a large spoon. Make sure every piece of pasta gets coated without crushing the tomatoes.
- Adjust and serve:
- Taste for seasoning and add more salt, pepper, or a drizzle of balsamic if needed. Serve right away or let it chill for half an hour to deepen the flavors.
Save My neighbor once told me this salad reminded her of summers in Sorrento, even though I'd never been. She said it was the way the basil and tomatoes tasted like sunshine, and I realized that's exactly what I love about it too. It doesn't need to be complicated to transport you somewhere bright and beautiful.
Choosing the Right Pasta Shape
I've tried this with at least six different shapes, and while any short pasta works, fusilli and penne are my favorites because their grooves catch the dressing and trap little bits of torn basil. Farfalle looks gorgeous for entertaining, but it can be harder to stab with a fork. If you're using whole wheat or gluten-free pasta, cook it a minute less than the package says since it tends to soften faster once dressed.
Making It Ahead Without Losing Freshness
This salad is one of the rare dishes that actually benefits from resting, but there's a trick to keeping it vibrant. Toss everything except the basil and store it covered in the fridge for up to a day. Right before serving, tear fresh basil over the top and give it one last gentle mix. The pasta will have absorbed the dressing, the tomatoes will have released their juices, and the mozzarella will taste even creamier.
Variations and Add-Ins
I've added grilled chicken, crispy prosciutto, and even roasted red peppers depending on who I'm feeding, and it adapts beautifully every time. For a vegan version, swap the mozzarella for marinated tofu cubes or cashew cheese, and use maple syrup instead of honey. A handful of arugula or spinach stirred in at the end adds peppery greens without overwhelming the classic Caprese vibe.
- Drizzle with balsamic glaze for a sweeter, stickier finish that clings to every bite.
- Toss in a handful of toasted pine nuts or slivered almonds for crunch and richness.
- Use heirloom tomatoes in different colors for a stunning presentation at summer gatherings.
Save This is the kind of recipe I keep coming back to when I want something effortless but special, the kind that makes people ask for the recipe even though it's almost too simple to write down. I hope it becomes your go-to for warm days and easy dinners too.