Save My neighbor Giulia showed up at my door one July afternoon holding a bowl of this pasta, still slightly warm, smelling like summer itself. She'd made too much for her lunch and thought I might want some. One bite and I was sitting at a trattoria table under a lemon tree, even though I was just standing in my hallway in sneakers. I asked for the recipe immediately, and she laughed because there barely was one. It's just what tastes good together, she said, and somehow that made it even better.
I made this for a potluck once, doubling the recipe and feeling a little nervous because it seemed almost too simple. People kept coming back for seconds, and one friend actually asked if I'd added some kind of secret ingredient. The secret, I realized, was just really good olive oil and not overthinking it. Sometimes the best dishes are the ones that let the ingredients speak without a lot of fuss. I've been making it ever since, and it never fails to feel like a small celebration on a plate.
Ingredients
- Short pasta (penne, fusilli, or farfalle): The shape matters more than you'd think because the ridges and curves catch the olive oil and little bursts of tomato juice, making every forkful satisfying.
- Cherry tomatoes: Halve them so their sweetness releases into the pasta, and try to use the ripest ones you can find because they're doing a lot of the flavor work here.
- Mozzarella pearls: These little bocconcini stay creamy and soft, and their mild flavor balances the acidity of the tomatoes without overpowering the basil.
- Fresh basil leaves: Tear them by hand instead of chopping with a knife to avoid bruising, and add them at the end so they stay fragrant and bright green.
- Extra-virgin olive oil: This is where you want to use the good stuff, the kind you'd drizzle on bread, because it coats everything and ties the whole dish together.
- Balsamic glaze: Optional but wonderful, it adds a sweet, tangy finish that makes the flavors pop just a little more.
- Salt and black pepper: Season generously because pasta needs more salt than you think, and freshly cracked pepper adds a gentle heat that wakes everything up.
Instructions
- Boil the pasta:
- Bring a large pot of well-salted water to a rolling boil and cook the pasta until it's al dente, with just a slight bite in the center. Drain it and rinse briefly under cold water to stop the cooking and cool it down so the mozzarella won't melt when you toss everything together.
- Prep the salad ingredients:
- While the pasta cooks, halve your cherry tomatoes and let them sit in a large mixing bowl so their juices start to pool at the bottom. Drain the mozzarella pearls and tear the basil leaves into rough pieces, releasing their aroma as you go.
- Combine everything:
- Add the cooled pasta to the bowl with the tomatoes, then toss in the mozzarella and basil. Drizzle the olive oil over everything and toss gently with your hands or tongs, making sure every piece gets coated.
- Season and finish:
- Taste a bite and add salt and freshly ground black pepper until it tastes just right, then drizzle with balsamic glaze if you're using it. Serve it right away while it's still just barely warm, or chill it in the fridge for a cold pasta salad that's perfect for a picnic.
Save One evening I packed this into a container and brought it to the park for an impromptu dinner with friends. We sat on a blanket as the sun went down, and someone said it tasted like vacation. That's exactly what it is, I think, a little break from the everyday, a reminder that good food doesn't have to be complicated to make you feel something. It's become my go-to whenever I want to feel that way again, like summer is just a bowl away.
How to Store and Serve It Later
This pasta keeps beautifully in the fridge for up to two days, and honestly it tastes even better after the flavors have had time to mingle. Store it in an airtight container and give it a good toss before serving because the olive oil sometimes settles at the bottom. If it seems a little dry after chilling, drizzle in a bit more olive oil or a squeeze of lemon juice to bring it back to life. I've eaten it cold straight from the fridge for breakfast more times than I'll admit, and it's never been anything less than delicious.
Tweaks and Swaps That Work
If you want a little peppery bite, toss in a handful of arugula or baby spinach just before serving. You can swap the mozzarella pearls for diced fresh mozzarella if that's what you have, just cut it into chunks that are roughly the same size as the tomatoes. I've also tried adding a handful of toasted pine nuts for crunch, and it was a hit. If you're out of balsamic glaze, a splash of good balsamic vinegar works too, though it's a bit sharper.
What to Serve Alongside
This dish is light and bright enough to stand on its own, but it pairs beautifully with grilled chicken, a simple green salad, or a slice of crusty bread to soak up the olive oil at the bottom of the bowl. I've served it as a side at barbecues and as a main for a casual weeknight dinner, and it works both ways. If you're feeding a crowd, double the recipe and watch it disappear.
- A chilled glass of white wine or sparkling water with lemon makes it feel like a real occasion.
- Leftovers are perfect for lunch the next day, no reheating needed.
- If you're bringing it somewhere, pack extra basil and olive oil to refresh it right before serving.
Save This is the kind of recipe that makes cooking feel easy and joyful, the kind you'll make again and again without ever getting bored. Keep it in your back pocket for those days when you want something fresh, fast, and filled with flavor.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, this dish works beautifully as a make-ahead option. Prepare all components separately and combine just before serving, or assemble and refrigerate for up to 2 hours for a chilled pasta salad.
- → What pasta shapes work best?
Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the sauce and ingredients well. Avoid long pasta like spaghetti, which doesn't distribute the toppings evenly.
- → How do I keep the mozzarella creamy?
Use fresh mozzarella pearls (bocconcini) and add them just before serving to prevent them from becoming rubbery. If the pasta is still warm, let it cool slightly before combining.
- → Can I add protein to make it heartier?
Absolutely. Grilled chicken, crispy pancetta, or white beans complement this dish beautifully while maintaining its fresh Italian character.
- → What's the best olive oil to use?
Extra-virgin olive oil is essential here since it's a key flavor component. Choose a good quality oil with fruity or peppery notes that you enjoy, as it will shine in this simple preparation.
- → Is this suitable for meal prep?
This dish is excellent for meal prep. Store components separately in airtight containers for up to 3 days, then toss together with fresh basil and olive oil when ready to eat.