Fresh Caprese Salad Pasta (Printable)

A vibrant Italian pasta dish with cherry tomatoes, mozzarella pearls, and fresh basil tossed in olive oil.

# Ingredient List:

→ 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 (bocconcini), 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse briefly under cold water to cool, and 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 faster than most takeout orders and tastes like you spent the afternoon in an Italian kitchen.
  • The ingredients are so few and so fresh that even a distracted cook can make it shine.
  • You can serve it warm right away or let it chill into a pasta salad that somehow tastes even better the next day.
  • It feels indulgent thanks to the mozzarella, but light enough that you won't need a nap afterward.
02 -
  • Do not skip rinsing the pasta under cold water, or the residual heat will turn your mozzarella into a melted puddle instead of creamy little bites.
  • If your tomatoes are not in season or taste a little flat, add a pinch of sugar to the bowl before tossing to wake up their natural sweetness.
  • Drain the mozzarella pearls on a paper towel for a minute before adding them, or the brine will dilute your olive oil and make the whole dish taste watery.
03 -
  • Salt your pasta water generously, it should taste like the sea, because this is your only chance to season the pasta itself from the inside out.
  • If you're making this ahead, hold back half the basil and add it right before serving so it stays bright green and doesn't turn dark and bruised.
  • Use a large bowl, bigger than you think you need, so you can toss everything without flinging pasta and tomatoes across the counter.
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