Save to Pinterest I stumbled onto this salad during a particularly sweltering July afternoon when turning on the oven felt like a personal betrayal. I had a bag of pasta, some tomatoes threatening to go soft, and a tub of mozzarella I'd bought optimistically for pizza that never happened. What started as fridge clean-out became the dish I now bring to every summer gathering. The first bite—cold pasta, bursting tomato, creamy cheese—felt like relief in a bowl.
The first time I made this for friends, I worried it was too simple—just pasta and salad, really. But I watched them go quiet as they ate, then come back for seconds without asking. One friend scraped the bowl for the last bits of tomato and mozzarella pooled in dressing. That's when I realized simplicity isn't a compromise when the ingredients are good enough to stand on their own.
Ingredients
- Short pasta (300 g): Penne, fusilli, or farfalle all work beautifully because their shapes trap the dressing and catch little pieces of tomato and basil in every forkful.
- Cherry tomatoes (250 g): Use the ripest ones you can find, the kind that smell sweet and feel heavy—they're the heart of this dish and watery tomatoes will make the whole thing taste flat.
- Fresh mozzarella balls (200 g): Bocconcini or ciliegine are already the perfect size, and their creamy, milky flavor is irreplaceable, though I've used torn burrata when I wanted to feel fancy.
- Fresh basil (30 g): Tear it by hand instead of chopping—it bruises less and releases more fragrance, and that sharp, peppery aroma is what makes this taste like summer.
- Garlic (1 small clove): Mince it fine so it distributes evenly without overpowering, because raw garlic can go from pleasant to aggressive very quickly.
- Extra-virgin olive oil (3 tbsp): This is where quality matters—use something fruity and green that you'd happily dip bread into.
- Balsamic vinegar (1½ tbsp): A good balsamic adds sweetness and tang, but if yours is too sharp, the honey in the dressing will smooth it out.
- Honey (1 tsp): Just enough to balance the acidity and bring all the flavors into harmony without making anything taste sweet.
- Sea salt and black pepper: Season the dressing well, because underseasoned pasta salad is a tragedy no amount of cheese can fix.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil and cook your pasta until it's al dente—still has a little bite. Drain it and rinse under cold water to stop the cooking and cool it down fast, because hot pasta will melt your mozzarella into a gluey mess.
- Prep the vegetables:
- Halve your cherry tomatoes and toss them into a large bowl with the minced garlic and torn basil leaves. The tomatoes will start releasing their juices, which becomes part of the dressing.
- Add the mozzarella:
- Drain your mozzarella balls well and halve them before adding to the bowl. If they're too wet, they'll water down the whole salad.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it emulsifies into a smooth, glossy mixture. Taste it—it should be bright, balanced, and a little bold.
- Combine everything:
- Add the cooled pasta to the bowl and pour the dressing over the top. Toss gently but thoroughly, making sure every piece of pasta gets coated and the tomatoes and mozzarella are evenly distributed.
- Adjust and serve:
- Taste and add more salt, pepper, or a drizzle of balsamic if needed. You can serve it right away, but I always let it chill for at least 30 minutes so the flavors can meld and deepen.
Save to Pinterest I brought this to a family picnic once, and my cousin—who usually survives on takeout—asked for the recipe. She texted me a photo two weeks later of her own batch, proudly displayed on her counter. It wasn't just about the salad. It was about her realizing she could make something this satisfying without a recipe box or culinary school. That's the magic of dishes like this—they give you confidence.
Serving Suggestions
This salad shines at room temperature or cold, so it's perfect for picnics, potlucks, or packed lunches. I've served it alongside grilled chicken, fish, or steak, but it's hearty enough to stand alone as a light main dish. If you want to stretch it further, add some grilled zucchini, roasted red peppers, or a handful of arugula for extra color and texture. A drizzle of balsamic glaze right before serving makes it look restaurant-worthy without any extra effort.
Storage and Make-Ahead Tips
This salad actually improves after a few hours in the fridge, so I almost always make it ahead. Store it in an airtight container for up to two days, but keep in mind the basil will darken and the pasta will soak up some of the dressing. If you're meal prepping, store the dressing separately and toss everything together just before eating. I've also frozen leftover portions in single-serving containers—it's not quite as fresh after thawing, but it still works in a pinch for a quick lunch.
Variations and Substitutions
This recipe is endlessly adaptable depending on what you have or what you're craving. Swap the mozzarella for feta or goat cheese if you want something tangier, or use vegan cheese to make it dairy-free. Whole wheat or gluten-free pasta work just as well if you need to accommodate dietary needs. For a heartier version, toss in some grilled chicken, crispy prosciutto, or white beans.
- Add a handful of baby spinach or arugula for extra greens and a peppery bite.
- Stir in sun-dried tomatoes, olives, or capers if you want a more savory, briny flavor.
- Use lemon juice instead of balsamic for a lighter, brighter dressing that feels more Mediterranean.
Save to Pinterest This salad has become my warm-weather default, the thing I make when I want something satisfying but don't want to think too hard. It's proof that you don't need complicated techniques or exotic ingredients to make something people remember. Just good tomatoes, cold pasta, and a little bit of care.
Recipe FAQs
- → What pasta types work best?
Short pasta like penne, fusilli, or farfalle hold the ingredients well and maintain a pleasant texture.
- → How do I prevent pasta from sticking?
Cook pasta al dente in salted water, then drain and rinse under cold water to stop cooking and reduce stickiness.
- → Can I prepare the salad ahead?
Yes, chilling for about 30 minutes enhances the flavors and melds the dressing with the ingredients.
- → Are there alternatives for dairy-free options?
You can substitute mozzarella with vegan cheese to accommodate dietary preferences without sacrificing creaminess.
- → How to enhance the balsamic dressing?
Adding a drizzle of balsamic glaze before serving adds depth and a touch of sweetness to the salad.