Save My neighbor brought this to a summer potluck once, and I watched people return to the table three times. The bowl was empty before anyone touched the grilled chicken. I asked for the recipe and laughed when she said it was just throwing together a Caprese salad with pasta. Sometimes the simplest ideas are the ones that stick.
I made this for a friend who claimed she didnt like pasta salads because they were always too mayonnaise heavy and bland. She finished her plate, then asked if there was more. Now she requests it every time we meet for lunch on her patio. Its become our unofficial warm weather tradition.
Ingredients
- Short pasta (350 g): Penne, fusilli, or farfalle all work beautifully because their shapes trap the olive oil and catch bits of tomato and basil in every bite.
- Salt for pasta water: Dont skip salting the water generously, this is your only chance to season the pasta itself from the inside out.
- Cherry tomatoes (250 g, halved): Use the ripest ones you can find since their sweetness is the backbone of this dish, and halving them releases their juices into the pasta.
- Mozzarella pearls (200 g): These little bocconcini stay creamy and soft, and they dont need slicing which saves time and keeps things easy.
- Fresh basil (1 cup, torn or chopped): Tearing basil by hand instead of cutting it keeps the edges from browning and releases more of that aromatic oil.
- Extra virgin olive oil (2 tbsp): Use the good stuff here since its not being cooked, the flavor comes through clean and peppery.
- Balsamic glaze (1 tbsp, optional): A drizzle adds a sweet tangy finish that makes the tomatoes taste even more like summer.
- Freshly ground black pepper and salt: Adjust these at the end after tasting, since the mozzarella and pasta water already contribute some saltiness.
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 doesnt melt the mozzarella.
- Combine the salad ingredients:
- In a large mixing bowl, toss together the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. The tomatoes will start releasing their juices right away, which is exactly what you want.
- Toss everything together:
- Add the cooled pasta to the bowl and drizzle with olive oil, then toss gently with your hands or salad tongs until everything is coated and mixed. Be gentle so the mozzarella pearls stay intact and dont get squished.
- Season and finish:
- Taste and add salt and freshly ground black pepper as needed, then drizzle with balsamic glaze if youre using it. Give it one final gentle toss.
- Serve or chill:
- You can serve this immediately while the pasta is still slightly warm, or cover and chill it for 20 to 30 minutes if you want a cold pasta salad. Garnish with extra basil leaves before serving.
Save One evening I brought this to a backyard dinner and someone asked if I had spent all afternoon in the kitchen. I told them it took less than half an hour and they didnt believe me. That moment reminded me that impressive food doesnt have to be complicated, it just has to taste like you cared.
Making It Your Own
This recipe is incredibly forgiving and practically begs for little tweaks based on what you have around. Toss in a handful of arugula or baby spinach for a peppery bite and extra greens. Swap the mozzarella pearls for diced fresh mozzarella if thats whats in your fridge. Add a handful of toasted pine nuts or slivered almonds for crunch. If you want more protein, shred some rotisserie chicken or toss in white beans.
Serving Suggestions
This pasta works as a light main dish for lunch or dinner, but it also shines as a side at barbecues and picnics. Pair it with grilled chicken, fish, or steak if you want something heartier on the plate. It travels well in a covered container, which makes it perfect for potlucks or packed lunches. Serve it alongside crusty bread and a simple green salad for a relaxed weeknight meal that feels a little special.
Storage and Leftovers
Leftovers keep well in an airtight container in the fridge for up to two days, though the basil will darken a bit over time. The flavors actually deepen after a few hours, so some people prefer it the next day. If the pasta seems dry after chilling, drizzle a little more olive oil and toss before serving. Avoid freezing this dish since the mozzarella and tomatoes dont hold up well to thawing.
- Refresh leftovers with a handful of fresh basil and a squeeze of lemon juice.
- Let the pasta sit at room temperature for 10 minutes before serving if its been in the fridge.
- Taste and adjust the seasoning after storing since flavors can mellow overnight.
Save This dish has become my go to whenever I need something quick, fresh, and universally loved. It reminds me that good cooking doesnt require fancy techniques, just respect for simple ingredients and a little bit of care.
Recipe FAQ
- → Can I use different pasta shapes?
Absolutely. Penne, fusilli, farfalle, or any short pasta works well. Choose shapes that hold sauce and ingredients nicely without overwhelming the delicate components.
- → How should I handle the mozzarella pearls?
Ensure mozzarella pearls are well-drained before adding. For best texture, add them just before serving to prevent them from breaking down. They should remain soft and creamy.
- → Is this dish better served hot or cold?
Both work beautifully. Serve warm immediately for peak flavor, or chill for 20-30 minutes for a refreshing cold pasta salad. Cold versions are excellent for picnics and packed lunches.
- → What can I add for extra flavor?
Consider adding arugula, baby spinach, or fresh peppery greens. A pinch of garlic powder, red pepper flakes, or a handful of pine nuts enhance the dish without overwhelming the fresh ingredients.
- → How do I prevent the pasta from becoming mushy?
Cook pasta to al dente according to package directions, then rinse briefly with cold water to stop the cooking process. Avoid overcooking, as the pasta continues to soften slightly as it cools.
- → Can I make this ahead of time?
Yes, prepare all components separately and assemble shortly before serving to maintain the fresh taste and ideal texture of the basil and mozzarella.