Caprese Pasta Salad

I threw this together on a sweltering July afternoon when turning on the oven felt impossible. My neighbor had just handed me a bagful of tomatoes from her garden, still warm from the sun, and I remembered a pasta salad my aunt used to bring to family picnics. Within half an hour, I had a bowl full of color sitting on the counter, and honestly, I ate half of it standing right there with a wooden spoon. It's become my go-to whenever the weather turns sticky and I need something that tastes like summer without any fuss.

I made this for a potluck once, doubling the recipe and feeling a little nervous because everyone else was bringing elaborate casseroles. It was gone in twenty minutes. One friend actually texted me later asking if I had any left over, which I didn't, because I'd already finished the bowl I kept for myself on the drive home. Now I make extra on purpose and hide a container in the back of the fridge behind the milk where no one thinks to look.

Ingredients

• Short pasta: Penne, fusilli, or farfalle all work beautifully because their shapes catch the dressing in every bite, and I learned the hard way that long noodles just don't hold up in a cold salad.
• Cherry tomatoes: Use the ripest ones you can find, the kind that smell like summer when you slice into them, because they're really the star here.
• Fresh mozzarella balls: The little bocconcini or ciliegine are perfect because they're already bite-sized, and their creamy texture melts into the warm pasta if you add them early.
• Fresh basil: Tear it with your hands instead of chopping it with a knife to avoid bruising, which keeps the flavor bright and the edges from turning dark.
• Balsamic vinegar: A good quality one makes all the difference, the kind that's a little syrupy and sweet on its own.
• Extra-virgin olive oil: This isn't the time for the cheap stuff, use something you'd actually dip bread into.
• Honey: Just a touch balances the acidity of the vinegar and tomatoes without making anything taste sweet.
• Garlic: One small clove is enough, I once added three and nobody could taste anything else for hours.

Instructions

Cook the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a little bite left in the center. Drain it and rinse under cold water immediately so it stops cooking and cools down fast.

Prep the vegetables:

While the pasta cooks, 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 the mozzarella balls well and cut them in half, then add them to the bowl with the tomatoes. If the pasta is still a little warm when you mix everything, the cheese gets slightly soft and creamy.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it looks smooth and emulsified. Taste it with a spoon, it should be tangy but balanced.

Combine everything:

Add the cooled pasta to the salad bowl and pour the dressing over the top, then toss everything gently with your hands or a big spoon until every piece is coated. Taste and add more salt or pepper if it needs it.

Serve or chill:

You can eat it right away, but if you let it sit in the fridge for thirty minutes, the flavors meld together and it tastes even better. Just give it a quick toss before serving.

Save

One evening I brought this to a friend's backyard barbecue and set it down on a picnic table next to all the grilled meats and corn on the cob. By the time I turned around to grab a plate, there was already a line forming. Someone's kid asked if they could have seconds before they'd even finished firsts, and I just stood there grinning because that's the kind of thing that makes you feel like you nailed it. It wasn't fancy, but it was exactly what everyone wanted without knowing it.

Storing and Serving Tips

This salad keeps in an airtight container in the fridge for up to three days, though the basil will start to wilt and darken after the first day. I usually add a handful of fresh torn basil right before serving leftovers to perk it back up. If it seems a little dry after chilling, a quick drizzle of olive oil and a splash of balsamic brings it back to life. I've also packed this in mason jars for lunch and it holds up surprisingly well if you keep the dressing separate until you're ready to eat.

Variations That Work

I've swapped the mozzarella for cubed feta when I wanted something saltier and more tangy, and I've added grilled chicken or crispy prosciutto when I needed it to feel more like a full meal. Once I tossed in some arugula for a peppery bite, and another time I threw in roasted red peppers from a jar because that's what I had. Whole wheat pasta makes it a little heartier, and gluten-free works just fine if you cook it carefully so it doesn't get mushy. The base is forgiving enough that you can riff on it depending on what's in your fridge or what sounds good that day.

What to Serve It With

This pairs beautifully with grilled chicken, steak, or fish, but it also stands alone as a light lunch with some crusty bread on the side. I've served it alongside roasted vegetables at vegetarian dinners, and it always feels like the right amount of fresh and filling. It's also perfect for picnics, potlucks, or any situation where you need something that travels well and doesn't require reheating.

• Bring it to room temperature before serving if it's been in the fridge, the flavors open up more.
• A drizzle of balsamic glaze on top right before serving makes it look fancy with zero extra effort.
• If you're feeding a crowd, this recipe doubles or triples easily without any adjustments needed.

Save

This is the kind of recipe that makes you look like you tried harder than you did, and I mean that as the highest compliment. It's bright, it's easy, and it tastes like the best version of summer no matter what time of year you make it.

Recipe FAQs

→ What type of pasta works best for this dish?

Short pasta like penne, fusilli, or farfalle are ideal as they hold the dressing and ingredients well without overpowering the fresh flavors.

→ Can this dish be made ahead of time?

Yes, chilling it for about 30 minutes allows the flavors to meld beautifully, although it can also be served immediately.

→ How can I adjust the dressing for sweetness?

The dressing includes honey or maple syrup, which can be adjusted to taste for a subtle sweetness balancing the balsamic vinegar.

→ Are there any suitable substitutions for mozzarella?

For a dairy-free version, vegan cheese alternatives can be used, keeping a similar creamy texture.

→ Can I add protein to make it more filling?

Grilled chicken or prosciutto can be added for extra protein without overwhelming the fresh ingredients.