Save There's something about a summer evening that makes you crave something light but satisfying, and that's exactly when this Caprese pasta salad found its way into my regular rotation. I was standing in the farmers market with cherry tomatoes so ripe they were practically glowing, fresh mozzarella still warm from the counter, and a bunch of basil that smelled like pure sunshine, and I thought: why not let these ingredients do the talking instead of hiding them in a heavy dish? The first time I tossed this together was actually for a last-minute potluck, and I was amazed at how something so simple could feel elegant without any fuss.
I remember bringing this to a dinner party at a friend's apartment in August, and three people asked for the recipe before we'd even finished the first plate—that's when I knew I'd found something special. The way the warm pasta absorbed the balsamic dressing while staying fresh from the cold mozzarella felt like the exact balance I'd been chasing in summer cooking.
Ingredients
- Short pasta (penne, fusilli, or farfalle): 300 g of any shape works, but I prefer penne because it catches the dressing in all those little ridges and holds onto the basil pieces like it's hugging them.
- Salt: 1 tsp for the pasta water—don't skip this, as it's your only chance to season the pasta itself.
- Cherry tomatoes: 250 g halved—pick ones that feel heavy for their size and smell sweet, not mealy.
- Fresh garlic: 1 small clove minced—one is truly enough; garlic can overpower everything if you're not careful.
- Fresh basil leaves: 30 g torn—I learned to tear by hand rather than chop because the bruises from a knife can turn it dark and bitter.
- Fresh mozzarella balls: 200 g drained and halved—look for ones labeled bocconcini or ciliegine, and buy them the day you're making this if possible.
- Extra-virgin olive oil: 3 tbsp—this is where quality genuinely matters since it's the backbone of your dressing.
- Balsamic vinegar: 1½ tbsp—real balsamic is worth seeking out; the cheap stuff tastes like sadness.
- Honey or maple syrup: 1 tsp to balance the acidity and round out the flavors gently.
- Sea salt and freshly ground black pepper: ½ tsp and ¼ tsp respectively—taste as you go because everyone's palate is different.
Instructions
- Boil your pasta with intention:
- Bring a large pot of salted water to a rolling boil—you want it loud and aggressive before the pasta goes in. Cook according to package directions until al dente, meaning it still has a tiny bit of resistance when you bite it, then drain and rinse with cold water to stop the cooking immediately.
- Build your base:
- In a large salad bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves, letting them sit together for a minute so the flavors can start getting acquainted.
- Add the mozzarella:
- Gently fold in the drained mozzarella balls, being careful not to crush them—they should stay as whole and creamy as possible.
- Make your dressing magic:
- In a small bowl or jar, whisk the olive oil, balsamic vinegar, honey, salt, and pepper until everything looks unified and slightly glossy. This emulsion is what brings the whole salad together.
- Bring it all together:
- Add the cooled pasta to the bowl and pour the dressing over everything, then toss gently with your hands or two spoons—rough handling will shatter your mozzarella and bruise your basil.
- Taste and rest:
- Always taste before serving and adjust salt or vinegar as needed. You can eat it right away, but honestly, letting it chill for 30 minutes lets the pasta absorb the dressing and tastes so much better.
Save There was this one Sunday when my partner and I made this for lunch and ate it straight from the bowl while sitting on the kitchen counter, feet swinging, talking about absolutely nothing important. That's when I understood that the best part of cooking isn't the technique or the Instagram-worthy plating—it's those quiet moments when food becomes the backdrop for something real.
The Magic of Timing
This salad teaches you something crucial about cooking: temperature matters as much as ingredients do. The contrast between the cool, creamy mozzarella and the warm pasta is what makes your mouth feel alive, and that only works if you actually cool the pasta down properly. I once made the mistake of tossing everything while the pasta was still steaming hot, and the mozzarella turned into a greasy mess instead of those little pockets of creaminess. Now I always give the pasta a proper cold rinse, and sometimes I even toss it with a tiny bit of olive oil before it goes into the bowl so it doesn't clump together while cooling.
When to Make It Ahead
There's a sweet spot with this recipe where timing is everything. You can absolutely prepare the components in advance—cook the pasta, prep the tomatoes and herbs, even make your dressing hours ahead—but the actual assembly is where patience pays off. If you're bringing this somewhere, transport the pasta and vegetables separately from the mozzarella, then combine everything about 15 minutes before eating. The flavors will have mingled enough to be interesting, but your mozzarella stays creamy instead of turning into a sad, oily puddle.
Dressing It Right
The dressing is honestly the most important part, and it's so simple that people often overlook it. That honey isn't just sweetness—it's a buffer that softens the sharpness of the vinegar and helps the oil and vinegar actually stay together instead of immediately separating. I've learned to whisk it in a jar with a tight lid so I can shake it right before pouring, which keeps it emulsified. The balsamic vinegar is doing the heavy lifting flavor-wise, so splurge on one that tastes complex and slightly syrupy, not thin and harsh.
- Always taste the dressing on its own before adding it to the salad so you know exactly what you're working with.
- If your vinegar is too acidic, add another pinch of honey; if it's too sweet, add a tiny squeeze of lemon juice.
- Make extra dressing because someone will always want more drizzled on their plate.
Save This recipe reminds me why simple food is sometimes the most powerful—it trusts the ingredients to speak for themselves, and on a good summer day with ripe tomatoes and real basil, they have so much to say. Keep this one in your back pocket for when you want something that feels special without the stress.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, short pasta like penne, fusilli, or farfalle work best as they hold the dressing and mix well with the ingredients.
- → Is it better to serve this dish chilled or warm?
Chilling the salad for about 30 minutes enhances the flavors, but it can also be enjoyed immediately at room temperature.
- → What can be used as alternatives to mozzarella?
For dairy-free options, vegan cheeses or firm tofu can be used instead of fresh mozzarella.
- → How do I prevent the pasta from overcooking?
Cook pasta until al dente, then drain and rinse under cold water to stop cooking and cool it down for the salad.
- → Can I add protein to this dish?
Yes, grilled chicken or prosciutto can be added to increase protein and add savory notes.