Fresh Caprese Salad Pasta (Print Version)

Fresh tomatoes, mozzarella pearls, and basil tossed with al dente pasta in a light, elegant Italian dish.

# Components:

→ Pasta

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

→ Salad

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

# Preparation Steps:

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. If desired, drizzle with balsamic glaze.
05 - Serve immediately, garnished with extra basil if desired, or chill for 20-30 minutes for a cold pasta salad.

# Expert Advice:

01 -
  • It comes together faster than most people can decide what to order for dinner.
  • You can serve it warm right off the stove or cold straight from the fridge and it tastes fantastic either way.
  • Theres no heavy sauce to weigh you down, just bright flavors that feel light and satisfying.
  • It uses ingredients you probably already have if you keep a halfway decent pantry.
02 -
  • Rinsing the pasta under cold water is not optional here, if the pasta is too hot it will turn the mozzarella into a melted mess instead of creamy bites.
  • Dont dress the salad too far in advance or the acid from the tomatoes will start breaking down the basil and making it look sad and wilted.
  • If your tomatoes arent very sweet, add a pinch of sugar to the bowl to help balance the acidity.
03 -
  • Use pasta shapes with nooks and ridges so the olive oil and tomato juices cling to every piece instead of pooling at the bottom of the bowl.
  • Reserve a small cup of pasta cooking water before draining, you can add a splash if the dish seems dry after mixing.
  • Tear the basil just before tossing to keep it vibrant and aromatic, cutting it too early makes it bruise and lose flavor.
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