Fresh Caprese Salad Pasta

My neighbor Maria handed me a bowl of this over the fence one August afternoon, and I ate it standing in the garden, barefoot in the grass. It was the kind of simple that makes you forget complicated recipes exist. The tomatoes were warm from her windowsill, the basil still smelled like sunlight, and the mozzarella melted just slightly into the pasta. I asked for the recipe, and she laughed because there really wasn't one.

I made this for my daughter's book club meeting last spring, doubling the batch and serving it in a big ceramic bowl. The teenagers, usually glued to their phones, kept coming back for seconds. One girl said it tasted like the pasta her grandmother made in Sorrento, which I took as the highest compliment even though I'd never set foot in Italy.

Ingredients

• Short pasta (350 g): Fusilli holds the dressing beautifully in its spirals, but farfalle looks pretty and penne is always reliable.
• Salt for pasta water: The water should taste like the sea, that's when you know the pasta will have flavor from the inside out.
• Cherry tomatoes (250 g): Use the ripest ones you can find because their sweetness is half the magic here.
• Mozzarella pearls (200 g): These little bocconcini stay creamy and don't get rubbery like shredded mozzarella sometimes does.
• Fresh basil (1 cup): Tear it with your hands instead of cutting it, the bruised edges release more of that anise-like perfume.
• Extra-virgin olive oil (2 tbsp): This is where you use the good bottle, the one that tastes grassy and peppery.
• Balsamic glaze (1 tbsp, optional): Just a drizzle adds a sweet tang that makes people ask what your secret ingredient is.
• Black pepper and salt: Freshly cracked pepper gives little bursts of heat that wake everything up.

Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a slight bite in the center. Drain it in a colander and rinse briefly with cold water so it stops cooking and cools down enough to not melt the mozzarella instantly.

Prep the Salad Ingredients:

While the pasta cooks, halve your cherry tomatoes on a cutting board and toss them into a large mixing bowl along with the drained mozzarella pearls and torn basil leaves. The tomatoes will start releasing their juices, which becomes part of the dressing.

Combine Everything:

Add the cooled pasta to the bowl with the tomatoes and mozzarella, then drizzle the olive oil over the top. Toss everything gently with salad tongs or your hands, making sure the oil coats every piece.

Season and Finish:

Taste a bite, then add salt and freshly ground black pepper until it makes you smile. If you're using balsamic glaze, drizzle it over the top in thin streams.

Serve or Chill:

You can serve this right away while the pasta is still slightly warm, or cover and refrigerate it for 20 to 30 minutes if you want a proper cold pasta salad. Either way works beautifully.

Save

One evening I brought this to a potluck and watched a quiet guy named Tom go back for thirds. He finally came over and said it reminded him of a trip to Capri where he ate lunch at a cliffside cafe. We spent the rest of the night talking about travel and food, and I realized how a simple bowl of pasta can open up whole conversations.

Making It Your Own

I've tossed in handfuls of peppery arugula when I had it, and it added a nice bite that played well with the creamy mozzarella. Sometimes I'll throw in halved kalamata olives or a spoonful of capers if I'm feeling like adding a briny edge. Once I used diced fresh mozzarella instead of pearls because that's what the corner store had, and honestly, it worked just fine.

Storing and Serving

This keeps in the fridge for up to two days, though the basil will darken a bit and the pasta will soak up some of the oil. I actually love it cold straight from the container for lunch the next day. If you're making it ahead for a picnic or gathering, wait to add the basil until just before serving so it stays bright green and fresh looking.

What to Serve It With

On its own, this is a light meal that feels complete, but I've served it alongside grilled chicken or fish when I needed something more substantial. It's perfect next to a simple green salad or some crusty bread for mopping up the tomato juices and olive oil that pool at the bottom of the bowl.

• A glass of chilled white wine or sparkling water with lemon makes it feel like a real occasion.
• Garlic bread on the side never hurt anyone, especially if you toast it with a little parmesan.
• Fresh fruit like sliced peaches or melon makes a lovely, no-fuss dessert afterward.

Save

This dish has become my answer to hot days, last-minute dinners, and those times when I just want something that tastes like care without requiring much effort. I hope it finds a spot in your regular rotation too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the components in advance and assemble just before serving. For a cold version, chill for 20-30 minutes after combining. This works well for meal prep or picnic planning.

→ What pasta shape works best?

Short pasta varieties like penne, fusilli, or farfalle work beautifully as they hold the dressing and ingredients evenly. Choose based on your preference, as all provide excellent texture and presentation.

→ How do I keep the mozzarella fresh?

Add the mozzarella pearls just before serving to maintain their creamy texture. If preparing ahead, store separately and fold in gently at the last moment to prevent them from becoming overly soft.

→ Is there a gluten-free option?

Absolutely. Simply substitute regular pasta with gluten-free varieties that cook to an al dente texture. The rest of the ingredients remain the same, making this naturally adaptable.

→ Can I add protein to make it heartier?

Definitely. Grilled chicken, crispy pancetta, or white beans are excellent additions. You can also toss in arugula or baby spinach as suggested in the notes for added nutrition and flavor.

→ What's the best olive oil to use?

Extra-virgin olive oil is ideal as it's served raw and its flavor shines through. Choose a good quality bottle from your preferred region for the best taste in this simple preparation.