Fresh Caprese Salad Pasta

My kitchen window was open last July when I tossed this together for the first time, and the smell of basil mixed with the humid summer air in a way that made me forget I was supposed to be working from home. I had a pint of cherry tomatoes going soft on the counter and a tub of mozzarella pearls I'd bought impulsively at the Italian deli. What started as a way to use up groceries turned into something I now crave every time the temperature climbs. It's barely cooking, really, more like assembling sunshine into a bowl. This dish tastes like August feels, if that makes any sense at all.

I brought this to a backyard potluck once, skeptical that something so simple would hold up next to grilled meats and layered casseroles. By the time I looked over, the bowl was empty and my friend Maria was scraping the sides with a spoon, asking if I'd written down the recipe. I hadn't, because I didn't think of it as a recipe yet, just a thing I threw together. That night I realized that the best dishes don't need to be complicated, they just need to taste like themselves.

Ingredients

• Short pasta (350 g): Penne, fusilli, or farfalle work beautifully here because their shapes catch the little mozzarella pearls and bits of tomato, making every forkful balanced.
• Cherry tomatoes (250 g): Halve them so their juices mingle with the olive oil and create a light, natural dressing that clings to the pasta without feeling heavy.
• Mozzarella pearls (200 g): These little bocconcini are creamy and mild, melting just slightly against warm pasta or staying firm and cool if you serve this chilled.
• Fresh basil (1 cup): Torn by hand, not chopped with a knife, to avoid bruising, basil releases its sweet, peppery fragrance and makes the whole dish smell like a garden.
• Extra-virgin olive oil (2 tbsp): Use the good stuff here since it's not cooked, just drizzled, it's one of the main flavors you'll taste.
• Balsamic glaze (1 tbsp, optional): A sweet, tangy drizzle that adds a glossy finish and a hint of acidity to balance the creamy cheese.
• Salt and black pepper: Simple seasonings that let the tomatoes and basil shine without competing for attention.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it's al dente with just a slight bite in the center. Drain it well and rinse briefly under cold water to stop the cooking and cool it down so it doesn't wilt the basil or melt the mozzarella too much.

Prep the salad ingredients:

While the pasta cooks, halve your cherry tomatoes and let them sit in a large mixing bowl so their juices start to pool at the bottom. Drain the mozzarella pearls and tear your basil leaves into pieces, releasing that unmistakable summery aroma.

Combine everything:

Add the cooled pasta to the bowl with the tomatoes, mozzarella, and basil, then drizzle the olive oil over the top. Toss everything gently with your hands or salad tongs so the oil coats each piece and the flavors start to mingle.

Season and finish:

Taste a forkful and add salt and freshly ground black pepper until it sings, then drizzle with balsamic glaze if you want that sweet-tart contrast. Serve it right away while it's still slightly warm, or cover and chill it for a cold pasta salad that's even better the next day.

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One evening I made a double batch of this and ate it straight from the bowl on my back porch, watching fireflies blink on and off in the yard. My dog sat at my feet hoping for a mozzarella pearl to drop, and one did, and she looked as happy as I felt. It wasn't a dinner party or a special occasion, just a quiet Tuesday, but it's one of those meals I remember more clearly than fancier ones. Sometimes food doesn't need a reason to matter, it just does.

Serving Suggestions

This pasta works beautifully on its own as a light main course, but I've also served it alongside grilled chicken or seared salmon when I needed something more substantial. It's excellent at room temperature for picnics or potlucks because it travels well and doesn't need reheating. If you want to stretch it further, toss in a handful of arugula or baby spinach just before serving for a peppery bite and extra color. A crusty baguette and a glass of chilled white wine turn this into a meal that feels effortless and elegant at the same time.

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to two days, though the basil will darken and the pasta will absorb some of the olive oil as it sits. I actually prefer it the next day when the flavors have had time to blend and deepen, eaten cold straight from the container while standing at the counter. If the pasta seems dry after chilling, drizzle a little more olive oil and toss gently before serving. You can refresh it with a handful of freshly torn basil to bring back that bright, herbal note that makes this dish so addictive.

Variations and Swaps

I've made this with diced fresh mozzarella when I couldn't find pearls, and it worked just as well, though the pearls do add a fun visual and textural element. If you want more protein, toss in some canned white beans or chickpeas, or top each serving with grilled shrimp. For a richer version, add a handful of toasted pine nuts or slivered almonds for crunch, or swap the balsamic glaze for a squeeze of fresh lemon juice if you prefer brightness over sweetness.

• Use gluten-free pasta to make this celiac-friendly without sacrificing any flavor or texture.
• Swap mozzarella for crumbled feta or ricotta salata if you want a sharper, saltier cheese.
• Add sun-dried tomatoes or roasted red peppers for a deeper, more concentrated tomato flavor.

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This is the kind of recipe I make when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's simple, honest, and tastes like summer no matter what month it is.

Recipe Q&A

→ Can I make this ahead of time?

Yes, you can prepare this dish up to a few hours in advance. Store it covered in the refrigerator and toss gently before serving. For best results, add fresh basil just before serving to maintain its vibrant flavor and color.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they trap the dressing and ingredients. Choose a shape you enjoy, keeping in mind that smaller shapes pair well with the halved cherry tomatoes and mozzarella pearls.

→ Can I substitute the mozzarella?

Absolutely. You can use diced fresh mozzarella, burrata, or even feta cheese for a different flavor profile. Burrata adds extra creaminess, while feta provides a tangier taste if you prefer a more intense Mediterranean flavor.

→ Is this suitable for serving cold?

Yes, this is excellent served cold. Chill the assembled dish for 20-30 minutes before serving for a refreshing cold pasta salad, perfect for warm weather meals or packed lunches.

→ What can I add for extra flavor?

Consider adding a handful of fresh arugula or baby spinach for peppery notes. Pine nuts or toasted breadcrumbs add textural contrast. A pinch of red pepper flakes brings subtle heat, while caramelized garlic chips deepen the flavor profile.