Caprese Salad Pasta (Print Version)

A fresh Italian pasta dish with cherry tomatoes, mozzarella pearls, basil, and olive oil. Ready in 22 minutes.

# Ingredient List:

→ 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, drained
05 - 1 cup fresh basil leaves, torn
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze, optional
08 - Freshly ground black pepper to taste
09 - Salt to taste

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly under cold water to cool, then 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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent the whole afternoon in the kitchen.
  • Every ingredient stays bright and distinct, nothing gets lost or mushy, so each bite feels intentional.
  • You can serve it warm right away or let it chill into a pasta salad that somehow tastes even better the next day.
  • It uses ingredients you can grab on a regular grocery run, no specialty store required.
02 -
  • Don't skip rinsing the pasta under cold water, it stops the cooking and keeps the mozzarella from turning into a melted puddle instead of creamy bites.
  • Add the basil at the very end so it stays vibrant and doesn't wilt or turn dark from sitting too long with the warm pasta.
  • Taste before serving because pasta absorbs salt as it sits, and you might need to add a pinch more right before you plate it.
03 -
  • Use the ripest, sweetest tomatoes you can find because they're the heart of this dish and bland tomatoes will make the whole thing fall flat.
  • Don't overdress it, start with less olive oil than you think you need and add more if it looks dry, because you can always add but you can't take away.
  • Let the pasta cool completely before tossing it with the mozzarella, or you'll end up with melted cheese strings instead of creamy little pearls.
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