Save I was standing in my kitchen on a muggy July afternoon, staring at a pile of tomatoes from my neighbor's garden and a block of mozzarella I'd grabbed on impulse. The heat made the idea of turning on the oven laughable, so I boiled pasta instead, tore some basil from the pot on my windowsill, and tossed everything together with whatever vinegar I had. That first bite, cold and tangy and somehow exactly right, taught me that summer cooking doesn't need a plan—just good ingredients and a willingness to let them speak.
I made this for a potluck once, doubling the recipe and worrying the whole drive over that it was too simple, too plain. By the time I arrived, the basil had wilted just slightly into the warm pasta, releasing its perfume, and three people asked for the recipe before I even set the bowl down. One friend scraped the sides clean with a piece of bread and told me she'd been trying to impress her in-laws for years with complicated dishes, but this—this effortless thing—was what finally won them over.
Ingredients
- Short pasta (300 g): Penne, fusilli, or farfalle all work beautifully here because their ridges and curves catch the dressing, and I've learned the hard way that long noodles just don't hold up in a cold salad.
- Cherry tomatoes (250 g): Halve them so their juices mingle with the dressing, and if they're out of season, roasting them for ten minutes first wakes up their sweetness.
- Fresh mozzarella balls (200 g): Bocconcini or ciliegine are my go-to because they're pre-portioned and creamy without being watery, but if you only have a big ball, just tear it into bite-sized pieces.
- Fresh basil (30 g): Tear it by hand instead of chopping—it bruises less and releases more fragrance, and I always add half at the beginning and half right before serving for a double hit of flavor.
- Extra-virgin olive oil (3 tbsp): Use the good stuff you'd drizzle on bread, because it's not getting cooked and every drop matters here.
- Balsamic vinegar (1½ tbsp): A real aged balsamic is worth it if you have one, but even the grocery store kind works if you add a touch of honey to balance the sharpness.
- Garlic (1 small clove): Mince it fine and let it sit in the dressing for a few minutes so it mellows, or skip it entirely if raw garlic isn't your thing.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's just al dente, with a tiny bit of chew in the center. Drain it and immediately rinse under cold water to stop the cooking and cool it down for the salad.
- Prep the vegetables:
- While the pasta cooks, halve your cherry tomatoes, mince the garlic, and tear the basil leaves into pieces—your hands should smell green and summery by now.
- Combine the base:
- Toss the tomatoes, garlic, basil, and mozzarella together in a large bowl, letting them get acquainted while you make the dressing.
- Whisk the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it's smooth and glossy. Taste it—it should be tangy and just sweet enough to make you want another spoonful.
- Toss everything together:
- Add the cooled pasta to the bowl and pour the dressing over, tossing gently so every piece gets coated without crushing the tomatoes or mozzarella.
- Taste and adjust:
- This is where you make it yours—add more salt if it tastes flat, more vinegar if it needs brightness, or a drizzle of olive oil if it feels dry. Serve it right away or let it chill for half an hour so the flavors can marry.
Save One evening I served this to my partner after a long day, and instead of eating at the table, we took our bowls to the porch and ate in silence while the sun dropped behind the trees. He looked at me halfway through and said, "This tastes like not having to try so hard," and I realized that's exactly what good food should do—remind you that simple and satisfying are the same thing.
What to Serve Alongside
This salad is hearty enough to stand on its own, but I love pairing it with crusty bread for mopping up the dressing, or a handful of arugula dressed with lemon juice if I want something green and peppery on the side. If you're feeding a crowd, grilled chicken or prosciutto turns it into a full meal without much extra effort.
How to Store and Reheat
Leftovers keep in the fridge for up to two days in an airtight container, and honestly, they taste even better the next day once everything has soaked together. I don't recommend reheating it—it's meant to be eaten cold or at room temperature, and warming it up turns the mozzarella rubbery and the basil sad.
Ways to Make It Your Own
Once you've made this a few times, it becomes a template for whatever's in your fridge. Swap the mozzarella for feta if you want something saltier, or add a handful of olives or capers for a briny kick. I've stirred in leftover roasted vegetables, tossed in some arugula for crunch, and even added a spoonful of pesto when I had it on hand—every version worked because the bones of the recipe are so forgiving.
- Use whole wheat or gluten-free pasta if that's what you have, just watch the cooking time so it doesn't get mushy.
- A drizzle of balsamic glaze on top right before serving makes it look fancy without any extra work.
- For a vegan version, replace the mozzarella with marinated tofu or a plant-based cheese that melts your heart a little.
Save This is the kind of recipe I come back to when I need something reliable, something that reminds me why I love cooking in the first place. It doesn't ask much of you, but it gives back every time—bright, easy, and exactly what a meal should be.
Recipe Guide
- → What pasta types work best?
Short pasta like penne, fusilli, or farfalle hold dressing well and complement this salad beautifully.
- → Can I prepare this ahead of time?
Yes, chilling the salad for 30 minutes helps the flavors meld, but serve within a few hours for optimal freshness.
- → How should the mozzarella be prepared?
Use small mozzarella balls, drained and halved, to evenly distribute creamy texture throughout the salad.
- → Are there good alternatives to balsamic vinegar?
Red wine vinegar or lemon juice can substitute but will alter the flavor profile slightly from the classic tang.
- → Can this dish be adapted for dietary restrictions?
Yes, swapping mozzarella for vegan cheese makes it dairy-free, and gluten-free pasta accommodates gluten sensitivities.