Fresh Caprese Salad Pasta (Printable)

A fresh and vibrant pasta dish featuring cherry tomatoes, mozzarella pearls, and fragrant basil tossed with olive oil.

# Ingredient List:

→ 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly under cold water to cool, then set aside.
02 - In a large mixing bowl, combine the halved cherry tomatoes, mozzarella pearls, and fresh basil leaves.
03 - Add the cooled pasta to the bowl with the tomato and mozzarella mixture. Drizzle with olive oil and toss gently to combine all ingredients evenly.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze for added sweetness and tang.
05 - Serve immediately garnished with extra basil leaves, or chill for 20 to 30 minutes for a cold pasta salad variation.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • Theres no heavy sauce to weigh you down, just clean flavors that let every ingredient shine.
  • You can serve it warm right away or let it chill into a cold salad that tastes even better the next day.
  • Its one of those rare dishes that looks impressive but requires zero fancy technique.
02 -
  • Rinsing the pasta under cold water is essential here because if the pasta stays hot, the mozzarella will melt into clumps instead of staying soft and creamy.
  • Dont add the basil too early or it will wilt and darken, toss it in at the very end so it stays green and fragrant.
  • If the pasta feels dry after tossing, add another drizzle of olive oil or a spoonful of the tomato juices pooling at the bottom of the bowl.
03 -
  • Use the best mozzarella you can find because its one of the stars here, and the difference between rubbery supermarket cheese and creamy fresh bocconcini is night and day.
  • If your tomatoes arent perfectly ripe, roast them cut side up with a drizzle of olive oil for ten minutes to concentrate their sweetness before tossing them in.
  • Save a cupful of pasta water before draining, you can add a splash back in if the dish feels dry or needs help bringing everything together.
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