Fresh Caprese Salad Pasta

My neighbor showed up one afternoon with a bowl of this, still slightly warm, wrapped in a kitchen towel. She said she'd made too much and thought I might want lunch. I sat on my back steps and ate the whole thing with a wooden spoon, barefoot, while the sun moved across the porch. It tasted like summer in the simplest, most honest way possible. I've been making it ever since, sometimes for myself, sometimes for people I want to feed something uncomplicated and good.

I brought this to a potluck once, nervously, because it felt too simple next to all the casseroles and layered things. But people kept coming back for more, and someone asked if I'd brought the one with the little cheese balls. A friend texted me two days later asking for the recipe. That's when I realized that sometimes the easiest dishes are the ones people remember, because they taste like care without trying too hard.

Ingredients

• Short pasta (350 g): Penne or fusilli work beautifully here because their shapes catch the olive oil and hold onto bits of tomato and basil, every bite gets a little of everything.
• Salt for pasta water: This is your only chance to season the pasta itself, so be generous, the water should taste like the sea.
• Cherry tomatoes (250 g, halved): Choose the ripest ones you can find, their sweetness is the backbone of this dish, and halving them lets their juice mingle with the oil.
• Mozzarella pearls (200 g, drained): These little balls of creamy cheese stay intact and give you pockets of richness, if they're packed in water, drain them well so they don't dilute the dressing.
• Fresh basil (1 cup, torn or chopped): Tearing it by hand instead of slicing keeps it from bruising and turning dark, plus it releases that grassy, sweet fragrance right into the bowl.
• Extra virgin olive oil (2 tbsp): Use the good stuff here, it's not just a coating, it's the dressing, and its flavor shines through.
• Balsamic glaze (1 tbsp, optional): A drizzle of this adds a sweet, tangy finish that makes the whole thing feel a little more special, but it's totally fine without it.
• Freshly ground black pepper and salt: Season at the end so you can taste and adjust, the tomatoes and cheese will contribute their own saltiness.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then add the pasta and cook until al dente, following the package timing. Drain it in a colander and rinse briefly under cold water to stop the cooking and cool it down for tossing.

Prep the salad base:

In a large mixing bowl, combine the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. The colors alone will make you smile.

Toss everything together:

Add the cooled pasta to the bowl, drizzle with olive oil, and toss gently with your hands or salad tongs until everything is coated and mingling. Be gentle so the mozzarella doesn't break apart.

Season and finish:

Taste a bite, then season with salt and freshly ground black pepper. If you're using balsamic glaze, drizzle it over the top now and give it one more gentle toss.

Serve or chill:

You can serve this right away at room temperature, or cover and chill it for 20 to 30 minutes if you want a cold pasta salad. Garnish with extra basil leaves before bringing it to the table.

Pin It

I made this on a Friday night when I was too tired to think and too hungry to wait. I sat on the floor with the bowl in my lap, windows open, listening to cicadas. It didn't need anything else. No sides, no fuss, just pasta and summer and the feeling that I'd taken care of myself in the easiest, kindest way. That's the magic of this dish, it never asks for more than you have to give.

What to Add for Extra Flavor

A handful of arugula or baby spinach stirred in at the end adds a peppery bite and makes the whole thing feel a little greener and more substantial. I've also tossed in halved Kalamata olives or a spoonful of capers when I wanted something briny and sharp. A squeeze of fresh lemon juice right before serving brightens everything up, especially if your tomatoes are on the milder side. Pine nuts toasted until golden add a nutty crunch that plays beautifully with the soft cheese.

How to Serve It

This works as a main dish for a light lunch or dinner, but it's also perfect as a side at barbecues or potlucks because it holds up well and doesn't need reheating. I've packed it in jars for picnics, layering the ingredients so it looks pretty through the glass. If you're serving it to guests, set out a small bowl of extra balsamic glaze and olive oil so people can add more if they like. It's just as good the next day straight from the fridge, eaten standing at the counter.

Make It Your Own

If you can't find mozzarella pearls, just tear up a ball of fresh mozzarella into bite sized pieces, it works the same way. Swap the cherry tomatoes for sun dried tomatoes if you want something chewier and more intense, just chop them up and use a little of their oil in place of some of the olive oil. For a heartier version, stir in some shredded rotisserie chicken or white beans.

• Try using whole wheat or chickpea pasta for more fiber and protein.
• Toss in a handful of toasted breadcrumbs right before serving for texture.
• If you love garlic, add a finely minced clove to the tomato mixture and let it sit for a few minutes.

Pin It

This is the kind of recipe I come back to when I need something reliable and gentle, when I want to feed myself or someone else without overthinking it. It tastes like trust, like knowing that simple things done right are always enough.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble this dish up to 2 hours ahead. Keep it chilled until serving. Add the olive oil just before serving to prevent the pasta from becoming soggy.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they catch the dressing and ingredients evenly. Avoid long pasta like spaghetti, which can clump together.

→ Can I substitute mozzarella pearls?

Absolutely. Diced fresh mozzarella, burrata, or even feta cheese can be used. Choose depending on your flavor preference and what's available.

→ Is this dish suitable for meal prep?

Yes, it works well for meal prep. Store the cooked pasta and ingredients separately, then combine just before eating to maintain freshness and prevent sogginess.

→ What can I add for more protein?

Consider adding grilled chicken, white beans, or crispy chickpeas for additional protein. Pine nuts or walnuts also add texture and nutritional value.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta to al dente according to package instructions, then rinse briefly with cold water to stop the cooking process. This ensures a firm texture that holds up well with the fresh ingredients.