Caprese Salad Pasta

I threw this together on a Tuesday night when the farmer's market tomatoes were too perfect to ignore and I had zero patience for anything complicated. The basil on my windowsill had gone wild, the mozzarella was already in the fridge, and I needed something that tasted like summer without turning on the oven. What came out of that bowl was so bright and easy that I've been making it ever since, sometimes for dinner parties, sometimes just for myself with a glass of cold wine. It's the kind of dish that makes you feel like you're doing something fancy when really, you're just tossing things in a bowl.

The first time I made this for friends, I panicked halfway through because I thought it looked too simple. But when I set the bowl on the table, everyone went quiet for a second, then started reaching for seconds before they'd finished their firsts. One friend said it tasted like vacation, which is maybe the best compliment a pasta salad has ever received. Since then, it's become my go-to whenever I need something that feels effortless but impressive, the kind of dish that lets you sit down and actually talk instead of hovering over the stove.

Ingredients

• Short pasta (350 g): Penne, fusilli, or farfalle work beautifully because their shapes catch the olive oil and little bits of torn basil, use whatever you have or love most.
• Cherry tomatoes (250 g): Halved so their juices mingle with the oil and create a light, fresh sauce, the riper and sweeter they are, the better this tastes.
• Mozzarella pearls (200 g): These little bocconcini stay creamy and soft, melting just slightly against the warm pasta without turning into a gluey mess.
• Fresh basil (1 cup): Torn by hand so it releases its oils and perfumes the whole bowl, this is not the place for dried basil.
• Extra-virgin olive oil (2 tbsp): Use the good stuff here since it's basically the dressing, fruity and peppery makes all the difference.
• Balsamic glaze (1 tbsp, optional): Adds a sweet, tangy finish that makes the tomatoes sing, but you can skip it if you want to keep things purely simple.
• Salt and black pepper: Season generously, pasta needs more salt than you think, and freshly cracked pepper adds a gentle bite.

Instructions

Boil the pasta:

Bring a large pot of well-salted water to a rolling boil and cook the pasta until it's al dente, with just a little chew left in the center. Drain it, rinse briefly under cold water to stop the cooking, and let it cool while you prep everything else.

Prep the salad base:

In a large mixing bowl, combine the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. The colors alone will make you happy.

Toss everything together:

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 coated and glistening. Be gentle so the mozzarella stays intact.

Season and finish:

Taste and add salt and freshly ground black pepper, then drizzle with balsamic glaze if you're using it. Toss once more and let it sit for a minute so the flavors can get acquainted.

Serve:

Serve it right away while it's still a little warm, or cover and chill it for 20 to 30 minutes if you want a cold pasta salad. Garnish with extra basil if you have it.

Save

I remember bringing this to a potluck once, worried it would seem too plain next to all the casseroles and baked dishes. But it was the first bowl to empty, and three people asked for the recipe before I even sat down. There's something about the combination of creamy, sweet, and herbaceous that just works, like the ingredients were always meant to be together. It reminded me that sometimes the simplest things are the ones people remember.

Making It Your Own

This recipe is forgiving and loves improvisation. Toss in a handful of arugula or baby spinach for a peppery bite, or add halved olives if you want a briny contrast. I've made it with diced fresh mozzarella instead of pearls when that's all I had, and it still tasted wonderful. Some nights I add a pinch of red pepper flakes for a tiny kick, or swap the balsamic glaze for a squeeze of lemon juice when I want something brighter and sharper.

Serving and Storing

This pasta is perfect warm, at room temperature, or chilled, which makes it ideal for picnics, lunch boxes, or make-ahead dinners. If you're serving it cold, let it sit out for 10 minutes before eating so the flavors wake up again. Leftovers keep in the fridge for up to two days, though the basil may darken a bit. Just give it a good toss and maybe a drizzle of fresh olive oil before serving again, and it'll taste nearly as good as the first time.

What to Serve Alongside

This dish is light enough to be a side but satisfying enough to stand alone as a main, especially on hot nights when you don't want anything heavy. I like to serve it with crusty bread and a simple green salad, or alongside grilled chicken or fish if I'm feeding a crowd. It also pairs beautifully with a chilled white wine or sparkling water with lemon, something crisp and refreshing that doesn't compete with the bright flavors.

• Add grilled shrimp or chicken for extra protein without losing the freshness.
• Double the recipe if you're bringing it anywhere, it disappears fast.
• Use gluten-free pasta if needed, it holds up perfectly in this preparation.

Save

This is the kind of recipe that makes cooking feel easy again, no fuss, no stress, just good ingredients doing what they do best. I hope it becomes one of those dishes you turn to when you want something delicious without the drama.

Recipe FAQs

→ Can I make this pasta ahead of time?

Yes, this dish is excellent prepared in advance. After tossing all ingredients together, chill for 20-30 minutes or refrigerate up to 4 hours. The flavors meld beautifully when chilled, making it perfect for meal prep or picnics. Add the olive oil just before serving to keep it fresh.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the sauce and ingredients throughout. These shapes provide better texture distribution than long pasta. Choose quality pasta and cook to al dente for the best results.

→ How do I prevent the mozzarella from breaking down?

Use fresh mozzarella pearls (bocconcini) and cool the pasta under cold water before combining. Add the cheese gently to the other ingredients and toss carefully. If you prefer, add the mozzarella just before serving to maintain its shape and creamy texture.

→ Can I substitute the mozzarella?

Absolutely. Fresh mozzarella works well when diced into bite-sized pieces. Burrata cheese offers a creamier option, or try feta for a tangier variation. Ensure whatever cheese you choose is fresh and high quality for the best flavor profile.

→ Is balsamic glaze necessary?

Balsamic glaze is entirely optional and adds a sweet, tangy dimension to the dish. For a lighter version, skip it completely or use aged balsamic vinegar sparingly. A squeeze of fresh lemon juice offers an alternative bright note without the sweetness.

→ What can I add for extra nutrition?

Toss in fresh arugula or baby spinach for added greens and nutrients. Pine nuts provide a pleasant crunch, while sun-dried tomatoes intensify the tomato flavor. Fresh burrata or ricotta salata creates a more substantial main course version.