Fresh Caprese Salad Pasta (Printable)

A fresh Italian-inspired pasta with cherry tomatoes, mozzarella pearls, and basil in a simple olive oil dressing.

# 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 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse briefly under cold water to cool, and 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.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze.
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 vacation even when you're eating it at your desk on a Tuesday.
  • You can have dinner on the table before your pasta water even thinks about boiling over.
  • Leftovers actually get better in the fridge as the flavors marry overnight.
  • It looks impressive enough for company but requires zero fancy techniques.
02 -
  • Don't skip rinsing the pasta, warm pasta will melt the mozzarella into a gluey mess instead of keeping those beautiful pearls intact.
  • Always dress the salad right before serving or the basil will turn dark and sad if it sits too long with the acid and salt.
  • If your tomatoes aren't perfectly ripe, a tiny pinch of sugar in the bowl will coax out their sweetness.
03 -
  • Use pasta shapes with nooks and crannies so every bite captures a bit of tomato, cheese, and basil.
  • If you can't find mozzarella pearls, dice a ball of fresh mozzarella but pat it dry first so it doesn't water down your dish.
  • Make your own balsamic glaze by simmering balsamic vinegar until it's thick and syrupy, it tastes better and costs less.
  • For a burst of extra flavor, toss in a few tablespoons of the starchy pasta water before adding the oil, it helps everything cling together.
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