Save to Pinterest The smell of fresh basil always brings me straight back to a tiny kitchen in Rome, where my host taught me that the best dishes don't need heat to sing. She laughed when I reached for a pan, shaking her head and pointing to the bowl instead. That afternoon, I learned that sometimes the most satisfying meals are the ones you don't cook at all. This pasta captures that lightness, that joy of tossing together something beautiful in minutes. It's become my go-to when the day is too warm for the stove and my heart wants something bright.
I made this for a backyard gathering last June when the grill broke halfway through prep. Everyone was standing around looking hungry and slightly panicked, so I grabbed what I had and started tearing basil. Within twenty minutes, we had bowls in hand and nobody missed the burgers. My neighbor still asks for the recipe every time she sees me. It proved that the best backup plans sometimes become the main event.
Ingredients
- Short pasta (350 g): Penne or fusilli work beautifully here because their ridges catch the olive oil and hold onto those little mozzarella pearls, creating perfect bites every time.
- Salt for pasta water: This is your only chance to season the pasta itself, so be generous, the water should taste like the sea.
- Cherry tomatoes (250 g): Halve them so their sweet juices mingle with everything else, choose the ripest ones you can find for maximum flavor.
- Mozzarella pearls (200 g): These creamy little orbs stay intact when tossed and add pockets of cool richness against the tangy tomatoes.
- Fresh basil (1 cup): Tear it with your hands instead of cutting it, bruising releases the oils and makes the whole dish smell like an Italian garden.
- Extra-virgin olive oil (2 tbsp): Use the good stuff here since it's not being cooked, its fruity flavor is front and center.
- Balsamic glaze (1 tbsp, optional): A drizzle adds a sweet-tart finish that makes everything taste a little more special, but the dish stands alone without it.
- Black pepper and salt: Freshly cracked pepper is essential, it adds a gentle heat that wakes up the creamy mozzarella.
Instructions
- Boil the pasta:
- Bring a large pot of heavily salted water to a rolling boil and cook your pasta until it still has a slight bite in the center. Drain it and rinse briefly under cold water to stop the cooking and cool it down for tossing.
- Prep the salad base:
- In a large mixing bowl, combine your halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. The colors alone will make you smile.
- Toss it all together:
- Add the cooled pasta to the bowl and drizzle generously with olive oil, then toss gently with your hands or tongs until everything is coated and happy. You want the oil to lightly dress every piece without pooling at the bottom.
- Season and finish:
- Taste and add salt and freshly ground black pepper until it sings, then drizzle with balsamic glaze if you're using it. Don't be shy with the pepper, it makes everything come alive.
- Serve or chill:
- You can serve this immediately while it's still cool but not cold, or let it chill in the fridge for 20 to 30 minutes if you want a proper cold pasta salad. Garnish with extra basil leaves just before serving for that fresh-picked look.
Save to Pinterest There's a photo on my phone from last summer, my daughter with mozzarella on her chin and a basil leaf stuck to her shirt, grinning like she'd discovered treasure. She'd helped me tear the basil and stolen half the pearls before they made it to the bowl. That's when I realized this dish wasn't just easy, it was the kind of recipe that invites little hands and creates memories. Now she asks to make our special pasta whenever friends come over.
Making It Your Own
I've tossed in a handful of peppery arugula when I wanted a little bite, and once added thinly sliced red onion that had been soaking in cold water to mellow its sharpness. A friend swears by adding halved kalamata olives and a sprinkle of oregano for a Greek twist. The base is forgiving enough to handle whatever your garden or fridge offers up.
Storing and Serving
This pasta keeps beautifully in the fridge for up to two days, though you might need to add a splash more olive oil before serving since the pasta absorbs it as it sits. I've packed it in mason jars for lunch and watched coworkers lean over to ask what smells so good. It's also perfect for potlucks because it travels well and doesn't need reheating.
Perfect Pairings
I usually serve this with a crisp white wine and some crusty bread for soaking up any olive oil left in the bowl. It's light enough to be a side dish at a barbecue but satisfying enough to stand alone for lunch. On especially lazy evenings, I'll add grilled chicken or shrimp to make it more substantial without losing that fresh, summery feel.
- Try it with a cold glass of Pinot Grigio or sparkling water with lemon.
- Add a handful of toasted pine nuts for crunch and richness.
- Serve it alongside grilled vegetables or a simple green salad.
Save to Pinterest This is the kind of recipe that reminds you cooking doesn't have to be complicated to be memorable. Keep the ingredients simple, let them shine, and you'll have a dish that feels like a little escape no matter where you are.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this pasta works wonderfully as a make-ahead dish. Prepare it completely and refrigerate for up to 4 hours. The flavors actually meld beautifully as it sits. Give it a gentle toss before serving and add fresh basil garnish if desired.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle are ideal as they capture the tomatoes and mozzarella well. Any short pasta variety will work; choose based on your preference or what you have on hand.
- → How do I keep the mozzarella from getting mushy?
Cool the pasta completely before adding the mozzarella pearls. This prevents the heat from melting the cheese. Use high-quality fresh mozzarella and add it just before serving or chilling to maintain its creamy texture.
- → Can I substitute mozzarella pearls?
Absolutely. Diced fresh mozzarella works great as a substitute. You can also use fresh buffalo mozzarella, cubed feta, or goat cheese for different flavor profiles while maintaining the dish's fresh character.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian-friendly. Just ensure your mozzarella is made with vegetarian-friendly rennet if dietary requirements demand it. All other ingredients are naturally plant-based or dairy.
- → What vegetables can I add?
Fresh arugula, baby spinach, cucumber, red onion, or roasted bell peppers complement the Caprese flavors beautifully. Keep additions light and fresh to maintain the dish's bright character.