Fresh Caprese Salad Pasta (Printable)

Vibrant Italian pasta featuring tomatoes, mozzarella pearls, and fresh basil tossed in olive oil. Ready in 22 minutes.

# What You Need:

→ 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 fresh mozzarella pearls, 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

# Directions:

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 cherry tomatoes, mozzarella pearls, and basil leaves.
03 - Add the cooled pasta to the bowl. Drizzle with olive oil and toss gently to combine all ingredients.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze for added flavor.
05 - Serve immediately garnished with extra basil if desired, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Advice:

01 -
  • It tastes like summer even in the middle of winter when you need that brightness.
  • You can make it while chatting on the phone or helping with homework because it practically assembles itself.
  • Leftovers somehow taste better the next day after everything has mingled in the fridge.
  • It works as dinner, lunch, or that thing you bring to a gathering that always gets scraped clean.
02 -
  • Rinsing the pasta under cold water is not a sin here, it stops the cooking and cools it quickly so the mozzarella stays in little pearls instead of turning into a melted mess.
  • If your tomatoes aren't perfectly ripe, let them sit in the bowl with a pinch of salt for ten minutes before adding the pasta, it coaxes out their sweetness.
  • Don't skip tearing the basil by hand, cutting it with a knife bruises it differently and the flavor isn't quite as bright.
03 -
  • Taste your tomatoes before you start, if they're bland, roast them for ten minutes with olive oil and garlic to concentrate their flavor.
  • Use a pasta shape with nooks and crannies so every bite captures a little tomato, a basil leaf, and some mozzarella.
  • If you want this warm instead of cold, skip the rinse and toss everything together while the pasta is still hot, the mozzarella will get slightly melty and wonderful.
Return