Pin It My kitchen was already warm when I decided pasta for dinner sounded better cold than hot. I had a bowl of cherry tomatoes from the farmers market that morning, their skins still tight and glossy, and a tub of mozzarella pearls I kept forgetting to use. The basil plant on the windowsill had grown wild and leggy, practically begging to be torn into something bright. Within twenty minutes, I had a bowl of pasta that tasted like summer evenings and required almost no effort.
I brought this to a potluck once, skeptical that something so simple would hold its own next to casseroles and grilled meats. It was the first bowl emptied. People kept asking what was in it, as if there had to be some secret ingredient beyond tomatoes, cheese, and basil. There wasnt. Sometimes the best food is just good ingredients treated with respect and a little olive oil.
Ingredients
- Short pasta (penne, fusilli, or farfalle): The shape matters more than you think because ridges and curves catch the olive oil and tiny bits of torn basil, making every bite flavorful instead of plain.
- Cherry tomatoes: Halving them releases their juice, which becomes a light sauce when tossed with warm pasta, so dont skip this step even if youre in a hurry.
- Mozzarella pearls: These little bocconcini stay creamy and soft without melting into a puddle, and their mild flavor balances the acidity of the tomatoes perfectly.
- Fresh basil leaves: Tear them by hand instead of chopping with a knife to avoid bruising, which keeps the flavor sweet and bright instead of bitter.
- Extra virgin olive oil: This is not the place for cheap oil because its one of the main flavors, so use something fruity and peppery that youd happily dip bread into.
- Balsamic glaze: Optional but worth it for a touch of sweetness and tang that makes the whole dish feel more intentional.
- Salt and black pepper: Season generously because pasta needs more salt than you think, and freshly cracked pepper adds a little bite that wakes everything up.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, which means it should still have a slight chew in the center. Drain it well, then rinse briefly under cold water to stop the cooking and cool it down so the mozzarella doesnt melt when you toss everything together.
- Prep the salad ingredients:
- While the pasta cooks, halve the cherry tomatoes and drain the mozzarella pearls, then tear the basil leaves into bite sized pieces. Tearing instead of cutting keeps the edges from browning and the flavor stays cleaner.
- Combine everything:
- Toss the cooled pasta into a large bowl with the tomatoes, mozzarella, and basil, then drizzle generously with olive oil. Use your hands or tongs to mix gently so the mozzarella stays whole and the tomatoes dont turn to mush.
- Season and finish:
- Taste before you add salt because the cheese and pasta water might have added enough already, then crack black pepper over the top and drizzle with balsamic glaze if youre using it. Serve it right away while the pasta is still slightly warm, or chill it for half an hour if you want a cold salad.
Pin It The first time I made this for my sister, she ate two bowls standing at the counter and said it reminded her of vacation. She couldnt pinpoint where, just somewhere warm where meals were easy and no one was in a hurry. Thats the magic of this dish, it tastes like a memory even if youve never been to Italy.
Serving Suggestions
This pasta works beautifully on its own as a light main, but it also plays well with grilled chicken, shrimp, or a simple piece of crusty bread dragged through the leftover oil and tomato juice at the bottom of the bowl. Ive served it warm on weeknights and cold at picnics, and it somehow feels right both ways. If youre feeding a crowd, double the recipe and toss in a handful of arugula or baby spinach just before serving for a peppery bite and a little extra green.
Make Ahead Tips
You can cook the pasta and prep all the ingredients a few hours ahead, storing them separately in the fridge until youre ready to toss everything together. The basil and mozzarella should go in at the last minute to keep their texture and color fresh. If youre making this as a cold salad, let it chill for at least twenty minutes so the flavors have time to marry, but dont leave it overnight or the pasta will soak up all the oil and turn dry.
Storage and Leftovers
Leftovers keep 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 moisture. Before serving again, drizzle with a little fresh olive oil and toss in a few torn basil leaves to bring it back to life. I like eating it cold straight from the fridge as a quick lunch, sometimes with a handful of arugula stirred in for crunch.
- Add a squeeze of lemon juice to leftovers for brightness.
- Toss in halved olives or capers if you want a salty, briny contrast.
- Let it come to room temperature before serving for the best flavor.
Pin It This is the kind of recipe I make when I want something that feels special without any fuss, just a handful of good ingredients and a few minutes of tossing. It never disappoints, and it always disappears faster than I expect.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish works beautifully as a make-ahead option. Prepare all components and refrigerate separately for up to 4 hours. Toss together just before serving to maintain the pasta's texture and keep the mozzarella fresh and creamy.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, or farfalle are ideal as they capture the tomato, mozzarella, and basil throughout each bite. However, you can use your preferred pasta shape based on availability or preference.
- → Is this suitable for vegetarians?
Absolutely. This dish is naturally vegetarian-friendly. Simply verify that your mozzarella is made with vegetarian rennet if following a strict vegetarian diet, as some cheeses use animal-based enzymes.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente according to package instructions, then rinse briefly under cold water to stop the cooking process. This ensures the pasta maintains its firm texture and doesn't continue softening when tossed with the other ingredients.
- → Can I substitute the mozzarella pearls?
Certainly. You can replace bocconcini with diced fresh mozzarella, burrata for extra creaminess, or feta cheese for a tangier flavor profile. Each substitution creates a slightly different taste experience while maintaining the dish's spirit.
- → What's the purpose of balsamic glaze?
Balsamic glaze adds a sweet and tangy depth to the dish, balancing the fresh basil and creamy mozzarella. It's optional and can be omitted if you prefer a lighter, purely herbaceous flavor or if you don't have it on hand.