Fresh Caprese Salad Pasta

My neighbor once knocked on my door with a bowl of this pasta in her hands, saying she made too much and thought I might be hungry. I wasn't, but I ate it anyway standing at the counter with a wooden spoon, and by the third bite I was texting her for the non-recipe she swore didn't exist. It was just tomatoes, mozzarella, basil, and pasta tossed together while everything was still warm, but it tasted like someone bottled summer and poured it into a bowl. I've been making it ever since, usually on nights when I want something satisfying but can't be bothered to think too hard.

I made this for a potluck once and watched three people go back for seconds before the main course even arrived. One friend asked if I'd taken a cooking class, which made me laugh because I'd literally boiled water and opened a container of cheese. The trick is using really good tomatoes and not overthinking it, something I had to learn after my first attempt where I added garlic, lemon, and about four other things that just muddied the whole point. Sometimes less actually is more, and this dish taught me that better than any cookbook ever could.

Ingredients

• Short pasta (350 g): Penne, fusilli, or farfalle all work beautifully because their shapes catch the olive oil and tiny basil pieces, creating little pockets of flavor in every bite.
• Salt for pasta water: This is your only chance to season the pasta itself, so be generous, the water should taste like the sea.
• Cherry tomatoes (250 g): Halved cherry tomatoes release just enough juice to create a light sauce without making the dish soggy, and their sweetness balances the creamy mozzarella perfectly.
• Mozzarella pearls (200 g): These little bocconcini stay intact and give you bursts of creamy richness, but make sure to drain them well or you'll end up with a watery bowl.
• Fresh basil (1 cup): Tear it by hand instead of chopping to avoid bruising, and add it at the very end so it stays bright green and fragrant.
• Extra-virgin olive oil (2 tbsp): This is not the time for cheap oil, get something fruity and peppery that you'd actually want to taste on its own.
• Balsamic glaze (1 tbsp, optional): A drizzle of this adds a sweet-tart finish that makes people think you did something fancy, but it's completely optional if you like things simple.
• Black pepper and salt: Freshly cracked pepper adds a little bite that wakes up the whole dish, and a pinch of flaky salt at the end makes everything taste more like itself.

Instructions

Boil the pasta:

Bring a large pot of heavily salted water to a rolling boil, then cook the pasta until it's al dente with just a little bite left in the center. Drain it and rinse briefly under cold water to stop the cooking and cool it down enough that it won't turn your mozzarella into a melted puddle.

Prep the salad base:

In a large mixing bowl, toss together the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. Let them hang out together while the pasta cools so the flavors start to mingle.

Combine everything:

Add the cooled pasta to the bowl and drizzle the olive oil over the top, then toss gently with your hands or tongs until everything is lightly coated and evenly mixed. Be gentle so the mozzarella doesn't break apart and the tomatoes stay intact.

Season and finish:

Taste it and add salt and freshly ground black pepper until it sings, then drizzle with balsamic glaze if you're using it. Serve it right away while it's still barely warm, or chill it for half an hour if you want a cold pasta salad instead.

Save

I served this at a birthday dinner last summer and my friend's seven-year-old, who claimed to hate tomatoes, ate two full bowls and asked if I could teach his mom how to make it. His mom rolled her eyes, but I watched him pick out every single tomato and eat them first, which felt like a small miracle. Sometimes the simplest things are the ones that surprise you most.

Making It Ahead

This pasta actually improves after sitting for a bit because the tomatoes release their juices and everything soaks up the olive oil and basil flavor. I make it a few hours ahead for picnics and let it chill in the fridge, then give it a good toss and a drizzle of fresh olive oil right before serving. Just hold back half the basil and add it at the last minute so it stays perky and bright instead of sad and wilted.

Swaps and Additions

I've added handfuls of arugula or baby spinach when I wanted something a little more substantial, and the peppery bite works beautifully with the sweet tomatoes. If you can't find mozzarella pearls, just tear up a ball of fresh mozzarella into bite-sized pieces, it's less tidy but tastes exactly the same. A handful of toasted pine nuts or a spoonful of pesto stirred in at the end takes this from simple to restaurant-worthy without much extra effort.

Serving Suggestions

This works as a main dish on hot nights when you don't want to turn on the oven, or as a side next to grilled chicken or fish. I've brought it to potlucks in a big glass bowl and watched it disappear faster than anything else on the table, and I've eaten it straight from the fridge at midnight more times than I'll admit.

• Serve it with crusty bread to soak up any pooled olive oil and tomato juices at the bottom of the bowl.
• Pair it with a crisp white wine or sparkling water with lemon for a light, summery meal.
• Leftovers keep for up to two days in the fridge, though the basil will darken a bit and you may want to refresh it with a drizzle of oil.

Save

This is the kind of recipe I turn to when I want something that feels like a hug but doesn't require me to measure anything twice or worry about timing. It's proof that good food doesn't have to be complicated, just honest and made with things that taste like themselves.

Recipe FAQs

→ Can I make this ahead of time?

Yes! Prepare all components in advance and toss together just before serving. The pasta salad can also be chilled for 20-30 minutes before serving for a refreshing cold version.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the light dressing and ingredients evenly. Choose your favorite short pasta based on personal preference.

→ Is fresh mozzarella essential?

Mozzarella pearls (bocconcini) are ideal for their creamy texture, but you can substitute with diced fresh mozzarella or even torn buffalo mozzarella if preferred.

→ How do I prevent the pasta from becoming mushy?

Cook pasta to al dente according to package directions, then rinse briefly under cold water to stop the cooking process and cool it before combining with other ingredients.

→ Can I add other vegetables?

Absolutely! Fresh arugula, baby spinach, or sliced bell peppers complement this dish beautifully. Add them just before serving to maintain freshness and texture.

→ Is balsamic glaze necessary?

No, balsamic glaze is optional. The dish shines with just olive oil, but the glaze adds a pleasant sweet and tangy flavor if you'd like that extra dimension.