Save The bowl sat on the counter, still warm from the colander, steam curling up as I tossed cherry tomatoes with soft mozzarella pearls. It was mid-July, too hot to turn on the oven, and I wanted something that tasted like summer without the sweat. I tore basil straight from the plant on the windowsill, and the smell alone made me feel like I was doing something right. That first bite, cool pasta against sweet tomato and creamy cheese, became my answer to every warm evening that followed.
I brought this to a potluck once, worried it was too plain next to all the casseroles and grilled meats. By the end of the night, my bowl was scraped clean and three people had taken photos of the empty dish to remember what it was called. One friend texted me the next morning asking if I used a special kind of mozzarella, and I had to laugh because I just grabbed whatever they had at the deli counter. Sometimes the simplest things are the ones people remember most.
Ingredients
- Short pasta (penne, fusilli, or farfalle): The shape matters more than you think because the curves and ridges catch the olive oil and tiny tomato seeds, making every bite flavorful instead of slippery.
- Cherry tomatoes: Halve them so their juice mixes into the pasta and becomes part of the dressing, and try to find the ripest ones you can because their sweetness balances everything.
- Mozzarella pearls (bocconcini): These little balls stay creamy and soft without turning rubbery, and draining them well keeps the pasta from getting watery.
- Fresh basil leaves: Tear them instead of chopping so they release their oils right into the bowl, and add them at the end so they stay bright green and fragrant.
- Extra-virgin olive oil: This is your dressing, so use one you actually like the taste of because theres nowhere for it to hide here.
- Balsamic glaze: The optional drizzle that turns the dish from good to memorable, adding a sweet tang that makes people wonder what your secret is.
- Salt and freshly ground black pepper: Season the pasta water generously and taste before serving because the mozzarella is mild and needs the contrast.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then drain and rinse briefly under cold water to stop the cooking and cool it down. This keeps the mozzarella from melting into a puddle when you toss everything together.
- Prep the salad base:
- In a large mixing bowl, combine the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves so theyre ready to welcome the pasta. The tomatoes will start releasing their juice, which is exactly what you want.
- Toss it all together:
- Add the cooled pasta to the bowl and drizzle with olive oil, then toss gently with your hands or tongs until everything is coated and mixed. Be careful not to crush the tomatoes or mozzarella, you want them intact and pretty.
- Season and finish:
- Taste and add salt and freshly ground black pepper, then drizzle with balsamic glaze if youre using it. Serve right away while its still slightly warm, or chill it for 20 to 30 minutes if you want a cold pasta salad.
Save I made this for my sister after she moved into her first apartment with a kitchen the size of a closet. She called me later that week and said it was the first thing she cooked that actually felt like a real meal, not just survival food. Now every time I make it, I think about her sitting on her tiny balcony with a bowl in her lap, finally feeling at home.
Make It Your Own
Ive tossed in handfuls of arugula and baby spinach when I wanted more greens, and the peppery bite plays beautifully with the sweet tomatoes. If you cant find mozzarella pearls, just dice up a ball of fresh mozzarella and it works exactly the same. Some nights I add a handful of toasted pine nuts or a few spoonfuls of pesto stirred through, and it becomes something entirely new without losing what made it good in the first place.
Serving Suggestions
This works as a main dish for a light lunch or dinner, but Ive also served it as a side next to grilled chicken or fish and watched it disappear first. It travels well to picnics and potlucks because it doesnt need to stay hot, and honestly it tastes even better after sitting for a bit. Pour it into a big serving bowl, scatter some extra basil on top, and let people help themselves.
Storage and Leftovers
Leftovers keep in the fridge for up to two days, though the basil will darken and the pasta will soak up some of the olive oil as it sits. I usually add a fresh drizzle of oil and a handful of torn basil right before serving the next day to bring it back to life. If youre planning to make it ahead, keep the basil separate and toss it in just before serving so it stays vibrant.
- Store in an airtight container in the fridge and let it come to room temperature before serving for the best flavor.
- If the pasta seems dry after chilling, stir in a tablespoon of olive oil or a splash of the tomato juice pooled at the bottom.
- This isnt a dish that freezes well because the mozzarella and tomatoes lose their texture, so only make what youll eat within a couple of days.
Save This is the kind of recipe you make when you want to feel like youre taking care of yourself without spending an hour in the kitchen. It reminds me that good food doesnt have to be complicated, just honest.
Recipe Guide
- → Can I make this pasta ahead of time?
Yes, this dish works wonderfully as a make-ahead meal. Prepare it completely and refrigerate for up to 24 hours. The flavors actually meld together beautifully when chilled. Simply toss before serving and add fresh basil if desired.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle work best as they hold the oil and ingredients well. You can also use rigatoni or bow-tie pasta. Avoid long pasta like spaghetti as it doesn't distribute the fresh ingredients evenly.
- → Can I substitute the mozzarella pearls?
Absolutely. Fresh mozzarella that's diced works well, as does burrata for a creamier version. Buffalo mozzarella adds authentic Italian flavor. Avoid hard cheeses like Parmesan as they won't provide the same creamy texture.
- → Is balsamic glaze necessary?
No, it's completely optional. The olive oil and fresh ingredients are delicious on their own. Balsamic glaze adds sweetness and tanginess, so include it only if you enjoy that flavor profile.
- → How can I add more protein to this dish?
Consider adding grilled chicken, white beans, or chickpeas for extra protein. Pine nuts or walnuts add both protein and texture. You could also stir in lightly sautéed shrimp for a seafood variation.
- → Can I make this gluten-free?
Yes, simply use gluten-free pasta instead of regular pasta. The rest of the ingredients are naturally gluten-free. Cook the gluten-free pasta according to package directions for best results.