Save to Pinterest My cousin Maria showed up one June evening with a bag full of tomatoes from her garden and a tub of mozzarella she'd picked up that morning. We had less than half an hour before everyone arrived for dinner, and I panicked until she said, just boil some pasta and toss it all together cold. That night taught me that sometimes the best meals aren't cooked at all, they're assembled with good ingredients and zero fuss. The basil growing wild on my windowsill made it even better. I've been making this Caprese Salad Pasta ever since, and it never fails to feel like summer on a plate. It's become my go-to whenever I need something that tastes like I tried hard but actually took no effort at all.
I made this for a potluck once and watched three people go back for seconds before I even got a plate. One friend asked if I'd made the mozzarella myself, which made me laugh because all I did was open the container. The secret is just letting the tomatoes and basil do the talking while the olive oil ties everything together. Someone said it tasted like vacation, and I think that's exactly right. Now I bring it to every summer gathering, and people have started asking for it by name.
Ingredients
- Short pasta (penne, fusilli, or farfalle): The shape matters because you want something that catches the little mozzarella pearls and tomato pieces in every forkful.
- Cherry tomatoes: Halve them so their juices mix with the olive oil and create a light sauce that coats the pasta naturally.
- Mozzarella pearls (bocconcini): These little guys are creamy and mild, and they don't need cutting, which saves you a step and keeps things easy.
- Fresh basil leaves: Tear them by hand instead of chopping so they release their oils and smell incredible, it makes a difference you can taste.
- Extra-virgin olive oil: This is your dressing, so use one you actually like the flavor of because it's front and center here.
- Balsamic glaze (optional): A drizzle adds a sweet, tangy finish that makes the whole dish feel a little fancy, but it's totally fine without it.
- Salt and black pepper: Season the pasta water generously and taste before serving, because underseasoned pasta is a sad thing.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, then drain and rinse it briefly under cold water to stop the cooking. This cools it down fast so it won't melt the mozzarella when you toss everything together.
- Prep the salad ingredients:
- While the pasta cooks, halve your cherry tomatoes and drain the mozzarella pearls, then tear the basil leaves into bite-sized pieces. Having everything ready means you can assemble the dish in seconds once the pasta is done.
- Toss it all together:
- In a large mixing bowl, combine the tomatoes, mozzarella, and basil, then add the cooled pasta and drizzle with olive oil. Toss gently so everything gets coated but the mozzarella doesn't break apart.
- Season and finish:
- Taste and add salt and freshly ground black pepper until it feels balanced, then drizzle with balsamic glaze if you're using it. Serve right away or let it chill in the fridge for 20 to 30 minutes if you want it cold.
Save to Pinterest One evening I made this for myself after a long day and ate it straight from the bowl on the couch, and it felt like the kind of self-care that actually works. There's something about the combination of creamy, tangy, and fresh that resets your mood. I realized then that this dish isn't just easy, it's the kind of food that makes you feel taken care of even when you're the one doing the cooking. It's become my favorite way to end a hot day when I don't want to turn on the oven but still want to eat something that feels like a real meal.
Serving Suggestions
This pasta is perfect on its own, but I love pairing it with a simple green salad dressed with lemon and olive oil to keep the whole meal light and bright. If you're feeding a crowd, set out some crusty bread and a dish of good olive oil for dipping, and people will think you planned a whole Italian feast. It's also fantastic as a side dish next to grilled chicken or fish, because it doesn't compete for attention but still adds color and flavor to the plate. I've brought it to picnics and beach days, and it travels well in a sealed container, just give it a quick toss before serving. You can even pack it in lunch containers for the week, and it tastes just as good cold on day three as it does fresh.
Variations to Try
I've added a handful of arugula or baby spinach to the bowl before tossing, and the peppery greens give it a nice bite that balances the creamy mozzarella. Sometimes I throw in a few sliced olives or a spoonful of capers for a briny kick, especially if I'm in the mood for something with more punch. If you want protein, toss in some shredded rotisserie chicken or grilled shrimp, and suddenly it's a full dinner that still feels summery. You can swap the balsamic glaze for a squeeze of fresh lemon juice if you prefer something lighter and less sweet. One time I used feta instead of mozzarella because that's what I had, and it turned into a totally different but equally delicious dish.
Storage and Make-Ahead Tips
This pasta keeps well in the fridge for up to three days, covered tightly in an airtight container, though the basil may darken a bit over time. I've learned to add the basil right before serving if I'm making it ahead, because it stays vibrant and fresh that way. The flavors actually get better after a few hours as everything marinates together, so don't be afraid to make it in the morning for an evening meal. If it seems a little dry after chilling, just drizzle in a bit more olive oil and toss it again before serving. I sometimes make a double batch on Sunday and eat it for lunch all week, and it never gets boring because it tastes like something I'd order at a cafe.
- Store leftovers in a sealed container and give it a quick stir before eating.
- Add fresh basil right before serving if you're making it ahead so it doesn't wilt.
- Drizzle a little extra olive oil if the pasta seems dry after refrigeration.
Save to Pinterest This Caprese Salad Pasta has become one of those recipes I make without thinking, the kind that feels like muscle memory because I've done it so many times. It's proof that you don't need complicated techniques or a long ingredient list to make something people remember.
Recipe FAQs
- → Can I make this ahead of time?
Yes, absolutely. You can prepare all components in advance and store them separately in the refrigerator. Toss everything together just before serving, or chill for 20-30 minutes after combining for a cold version.
- → What pasta shape works best?
Short pasta varieties like penne, fusilli, or farfalle are ideal as they hold the sauce and ingredients well. However, you can use any pasta you prefer—longer shapes will work too, though they may be less convenient to eat.
- → Can I substitute the mozzarella?
Certainly. Diced fresh mozzarella works well if you don't have pearls. You can also try ricotta, feta, or burrata for different flavor profiles. Each cheese will give the dish a slightly different character.
- → Is the balsamic glaze necessary?
No, it's optional. The balsamic adds sweetness and depth, but the dish is delicious without it. If you skip it, ensure your olive oil is high quality to provide the best flavor.
- → How can I enhance the flavor?
Add fresh arugula or baby spinach for peppery notes, include garlic-infused oil, or toss in some toasted pine nuts. A squeeze of fresh lemon juice also brightens the overall taste beautifully.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian-friendly. Just verify that your cheese is made with vegetarian rennet, as some traditional varieties use animal-derived ingredients.