Pin I threw this together on a sweltering July afternoon when the thought of turning on the oven made me want to flee the kitchen entirely. I had a bag of pasta, a pint of cherry tomatoes turning soft on the counter, and a ball of mozzarella I'd grabbed on impulse at the market. What started as a desperate lunch became something I craved all summer long. The basil from the windowsill box smelled so sharp and green when I tore the leaves, and the balsamic dressing pooled into the warm pasta like liquid sunshine.
The first time I brought this to a potluck, my friend Maria grabbed my arm and asked if I'd used some secret Italian grandmother's recipe. I laughed because I'd made it up in a panic that morning, tossing things into a bowl while my coffee went cold. She went back for seconds, then thirds, scraping the bowl with her fork. That's when I knew this wasn't just convenient, it was actually good.
Ingredients
- Short pasta (penne, fusilli, or farfalle): Pick a shape with ridges or twists so the dressing clings instead of sliding off, and always salt the water generously, it's your only chance to season the pasta from the inside.
- Cherry tomatoes: Use the ripest ones you can find, the kind that smell sweet and grassy when you slice them, because they're the heart of this dish.
- Fresh mozzarella balls: The soft, milky kind packed in water, not the rubbery block cheese, and make sure to drain them well or your salad will get watery.
- Fresh basil leaves: Tear them with your hands instead of chopping, it bruises them less and keeps that bright, peppery fragrance intact.
- Extra-virgin olive oil: This is where you use the good stuff, the fruity, grassy oil you save for drizzling, because it makes the dressing taste alive.
- Balsamic vinegar: A little sweetness and tang that pulls everything together, just make sure it's real balsamic and not the syrupy imposter.
- Honey or maple syrup: A tiny bit of sweetness balances the acidity and makes the tomatoes taste even more like summer.
- Garlic: One small clove, minced fine, adds a whisper of sharpness without overpowering the delicate mozzarella.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, add a generous palmful of salt, and cook your pasta until it still has a little bite. Drain it and rinse under cold water to stop the cooking, then let it drip dry in the colander while you prep everything else.
- Prep the vegetables and cheese:
- Halve your cherry tomatoes so their juices can mingle with the dressing, mince the garlic as finely as you can manage, and tear the basil leaves into rough pieces. Drain and halve the mozzarella balls, then toss everything into your largest salad bowl.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it looks creamy and emulsified. Taste it on a spoon and adjust if you want more tang or sweetness.
- Toss and serve:
- Add the cooled pasta to the bowl, pour the dressing over everything, and toss gently with your hands or two big spoons until every piece is glossy. Serve it right away while it's still cool and fresh, or let it chill in the fridge for half an hour so the flavors can settle into each other.
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Pin One evening I made this for dinner and ate it straight from the bowl on the back porch, barefoot, with the cicadas buzzing and the sun sinking low. My neighbor leaned over the fence and asked what smelled so good. I handed her a fork and we stood there in the warm air, not talking, just eating. It's one of those meals that doesn't need an occasion, it is the occasion.
How to Make It Ahead
You can cook the pasta and make the dressing up to a day in advance, storing them separately in the fridge. When you're ready to eat, let the pasta come to room temperature for ten minutes, then toss everything together with the fresh tomatoes, mozzarella, and basil. If you assemble it too early, the basil will wilt and the tomatoes will weep, so save the final toss for right before serving.
Ways to Change It Up
I've added grilled chicken when I needed something more filling, scattered crispy prosciutto on top for a salty crunch, and swapped the mozzarella for creamy burrata when I was feeling fancy. You can also throw in sliced cucumbers, a handful of arugula, or a few kalamata olives if you want more texture and bite. Once, I stirred in leftover roasted red peppers from a jar and it tasted like an entirely different salad, bright and smoky and just as good.
Storing and Serving Leftovers
Leftovers keep in an airtight container in the fridge for up to two days, though the basil will darken and the pasta will soak up some of the dressing. Before serving again, drizzle a little extra olive oil and a splash of balsamic over the top to wake it back up. I've eaten this cold for breakfast more times than I'll admit, standing at the counter with a fork, and it never disappoints.
- Let the salad sit at room temperature for ten minutes before serving if it's been chilled, the flavors taste brighter when it's not ice cold.
- If you have any leftover dressing, save it in a jar and use it on green salads or drizzled over roasted vegetables.
- Don't be tempted to add the dressing while the pasta is still hot, it will absorb too much and leave your salad dry.
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Pin This is the kind of recipe that saves you when you're too tired to think but still want to eat something that feels like care. Make it once and you'll find yourself coming back to it all summer, tweaking it, sharing it, and wondering how something so simple ever tastes this good.