Caprese Salad Pasta (Print Version)

Fresh pasta with cherry tomatoes, mozzarella pearls, and basil in a light olive oil dressing. Easy, vegetarian, and ready in 22 minutes.

# What You'll 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

# How To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cold water to cool, then set aside.
02 - In a large mixing bowl, combine cherry tomatoes, mozzarella pearls, and basil leaves.
03 - Add cooled pasta to the bowl and drizzle with olive oil. Toss gently to combine all ingredients.
04 - Season with salt and freshly ground black pepper to taste. Drizzle with balsamic glaze if desired.
05 - Serve immediately garnished with extra basil, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Tips:

01 -
  • It comes together faster than most takeout orders and tastes infinitely better.
  • You can eat it warm right off the stove or cold straight from the fridge the next day.
  • Every bite feels light and bright, never heavy or overly rich.
  • It looks impressive enough for guests but requires almost no actual cooking skill.
02 -
  • Rinse the pasta under cold water only if you plan to serve it at room temperature or chilled, otherwise skip this step to keep it warm.
  • Don't add the basil until just before serving or it will turn dark and lose its bright green color.
  • If your tomatoes aren't perfectly ripe, let them sit with a pinch of salt for ten minutes to draw out their sweetness.
03 -
  • Reserve a cup of pasta water before draining, a splash of it helps the olive oil cling to the pasta if things look dry.
  • Let the salad sit for five minutes after tossing so the tomatoes release their juices and create a light, natural sauce.
  • Use a vegetable peeler to shave Parmesan over the top just before serving for an extra layer of salty richness.
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