Fresh Caprese Salad Pasta (Printable)

A fresh Italian pasta dish combining juicy tomatoes, mozzarella pearls, and fragrant basil tossed in olive oil.

# What You'll Need:

→ 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 mozzarella pearls, drained
05 - 1 cup fresh basil leaves, torn or chopped
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze, optional
08 - Freshly ground black pepper to taste
09 - Salt to taste

# How To Make It:

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 to 30 minutes for a cold pasta salad.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, perfect for those nights when you want something fresh but dont want to stand over the stove.
  • You can serve it warm right away or let it chill into a cold pasta salad that actually tastes better the next day.
  • Every bite feels light and bright, like youre eating something virtuous even though youre definitely going back for more.
02 -
  • Rinsing the pasta under cold water is not a sin here, it stops the cooking and cools it down fast so the mozzarella does not melt into a gluey mess.
  • If you add the basil too early and let it sit, it will turn dark and sad, so toss it in at the last possible moment for the brightest green.
  • Taste before you add extra salt because the pasta water and cheese already bring plenty of seasoning to the bowl.
03 -
  • Use the ripest tomatoes you can find because their natural sweetness and juice are what make this dish sing.
  • Let the pasta cool completely before tossing it with the mozzarella or you will end up with melted cheese instead of creamy pearls.
  • A good balsamic glaze is worth the splurge, the cheap stuff can taste too sharp and will throw off the whole balance.
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