Fresh Caprese Salad Pasta (Printable)

Fresh pasta tossed with ripe tomatoes, mozzarella pearls, and basil. A light Italian-inspired dish perfect for any occasion.

# 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 (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

# Method:

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 Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • Every ingredient stays bright and fresh because theres no heavy sauce to drown them out.
  • You can serve it warm right away or let it chill into a cold pasta salad that gets better as it sits.
  • Its the kind of dish that makes people ask for the recipe even though its almost too simple to write down.
02 -
  • Rinsing the pasta under cold water is essential here because if you skip it, the heat will turn your mozzarella into melted strings instead of tender bites.
  • Dont add the basil until the very end or it will wilt and turn dark, losing that bright green color and fresh flavor.
  • If your tomatoes arent very ripe, toss them with a pinch of sugar and let them sit for five minutes to coax out more sweetness.
03 -
  • Use the best quality olive oil you have because it becomes the sauce, and a fruity or peppery one will make every bite taste more interesting.
  • Let the pasta cool completely before adding the mozzarella so it stays soft and creamy instead of melting into oily puddles.
  • Taste a tomato before you start, and if its bland, roast the halves cut-side up with a little salt for ten minutes to concentrate their flavor.
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