Fresh Caprese Salad Pasta

My neighbor once brought this to a backyard potluck, and I watched everyone go back for seconds before I even got my first plate. The colors caught my eye first: bright red tomatoes, snowy mozzarella, and those green basil leaves all tangled up in pasta. I asked for the recipe expecting some long list, but she just laughed and said it was barely cooking at all. That night I made it at home, and it tasted like summer even though it was October.

I started making this on repeat during a particularly hot July when turning on the oven felt like a personal attack. My kids would wander into the kitchen, steal mozzarella pearls straight from the bowl, and Id pretend not to notice because at least they were eating vegetables. One evening I packed it into a container for a park picnic, and by the time we spread out the blanket, the tomatoes had released their juices into the pasta, creating this light, tangy sauce that no recipe couldve planned better. It became our unofficial summer dinner, the one we never got tired of.

Ingredients

• Short pasta (350 g): Penne, fusilli, or farfalle all work beautifully here because their shapes catch the olive oil and trap little mozzarella pearls in their curves.
• Salt for pasta water: Dont skip salting the water generously, it is your only chance to season the pasta itself from the inside out.
• Cherry tomatoes (250 g), halved: Choose the ripest, sweetest ones you can find because they are the star here, their juice becomes the sauce.
• Mozzarella pearls (200 g), drained: These little bocconcini stay creamy and soft, and they are already the perfect bite size so no knife work required.
• Fresh basil leaves (1 cup), torn or chopped: Tearing basil by hand releases more fragrance and looks more rustic than perfect knife cuts ever could.
• Extra virgin olive oil (2 tbsp): This is not the time for your everyday oil, use the good fruity stuff because youll taste every drop.
• Balsamic glaze (1 tbsp), optional: A drizzle adds a sweet, tangy finish that makes people ask what your secret ingredient is.
• Freshly ground black pepper and salt: Taste as you go because the mozzarella and pasta water both bring salt to the party already.

Instructions

Boil the Pasta:

Bring a large pot of well salted water to a rolling boil, then cook your pasta until al dente, following the package timing. Drain it, give it a quick rinse under cold water to stop the cooking, and set it aside to cool slightly.

Prep the Salad Base:

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

Combine Everything:

Add the cooled pasta to the bowl and drizzle the olive oil over the top. Toss gently with your hands or tongs so everything gets coated without bruising the basil.

Season and Finish:

Taste and add salt and freshly ground black pepper as needed, then drizzle with balsamic glaze if youre using it. The glaze is optional but it does add a lovely sweet contrast.

Serve Your Way:

You can serve this immediately while the pasta is still barely warm, or cover and chill it for 20 to 30 minutes if you want a proper cold pasta salad. Both ways are excellent.

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The first time I brought this to a family gathering, my aunt pulled me aside and said it reminded her of summers in her mothers kitchen, where everything was simple and tasted like it mattered. I had not set out to recreate anyones memory, but somehow this dish does that without trying. It has become the thing I make when I want to feed people something that feels like care without any fuss.

Make It Your Own

I sometimes toss in a handful of arugula or baby spinach right before serving, which adds a peppery bite and makes me feel like I am eating even more vegetables. If you cannot find mozzarella pearls, just dice up a ball of fresh mozzarella instead, it will taste just as creamy. On days when I want a little more heft, I will throw in some drained white beans or chickpeas, and suddenly it becomes a full meal that keeps me full for hours.

Serving Suggestions

This works beautifully as a main dish for a light lunch or as a side at a barbecue where it holds its own next to grilled chicken or sausages. I have packed it into mason jars for picnics, served it on a big platter for a crowd, and eaten it straight from the bowl standing at the counter. It is one of those recipes that does not demand anything fancy, it just tastes good no matter how you serve it.

Storage and Leftovers

Leftovers keep well in the fridge for up to two days, though the basil will darken a bit and the pasta will soak up some of the olive oil. I actually think it tastes even better the next day once all the flavors have had time to mingle. If you are making it ahead, hold off on adding the basil until just before serving so it stays vibrant and fresh.

• Store in an airtight container in the fridge and give it a good toss before serving again.
• Refresh leftovers with a drizzle of olive oil and a few torn basil leaves to wake everything back up.
• This does not freeze well because the mozzarella and tomatoes do not handle the thaw gracefully.

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This is the kind of recipe that makes you look like you tried hard when you really did not, and honestly, that is my favorite kind. Make it once and I promise it will become your go to whenever you need something fresh, fast, and completely satisfying.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this pasta salad is excellent prepared in advance. Simply combine all ingredients and refrigerate for 20–30 minutes before serving, or store for up to 24 hours in an airtight container. The flavors actually deepen as it sits.

→ What pasta shapes work best?

Short pasta varieties like penne, fusilli, or farfalle work wonderfully as they catch the dressing and vegetables. These shapes also make for easier eating and better distribution of flavors throughout the dish.

→ Is there a substitute for mozzarella?

Absolutely. You can use diced fresh mozzarella, feta cheese, or even burrata for a creamier option. Each variation brings a slightly different flavor profile while maintaining the essence of the dish.

→ How do I keep the basil fresh?

Add the basil just before serving to maintain its vibrant color and fresh taste. If preparing ahead, store it separately and toss it in just before chilling or eating to prevent wilting and browning.

→ Can I add protein to this dish?

Definitely. Grilled chicken, shrimp, or chickpeas pair beautifully with this pasta. Add cooked protein while the pasta is still warm so it absorbs the olive oil and seasonings, creating a more substantial main course.

→ What should I serve with this pasta?

This dish pairs well with crusty garlic bread, a simple green salad, or grilled vegetables. A light white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors beautifully.