Fresh Caprese Salad Pasta (Printer Friendly)

A fresh Italian-inspired pasta dish combining cherry tomatoes, mozzarella pearls, and basil in a light olive oil dressing.

# What You 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

# Directions:

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 all ingredients.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze for added depth.
05 - Serve immediately garnished with extra basil, or chill for 20 to 30 minutes for a cold pasta salad.

# Pro Advice:

01 -
  • It comes together in the time it takes to boil pasta, no oven or fancy prep required.
  • The ingredients are bright and forgiving, they taste just as good at room temperature as they do chilled.
  • It feels indulgent but never heavy, like eating something fresh picked from a garden.
  • You can make it ahead and it actually gets better as the flavors settle into each other.
02 -
  • Rinse the pasta under cold water after draining, otherwise it will keep cooking and turn mushy, and the heat will wilt the basil and melt the mozzarella before you even toss it.
  • Don't skip draining the mozzarella pearls well, the packing liquid is watery and bland, and it will make your pasta taste diluted instead of rich and glossy.
  • If your tomatoes aren't super flavorful, let them sit with a pinch of salt for a few minutes before tossing, it draws out their juices and intensifies their sweetness.
03 -
  • Make this a few hours ahead and let it chill, the flavors deepen and the pasta soaks up the oil and tomato juices in the best way.
  • Always taste before serving and adjust the seasoning, cold dishes need more salt and pepper than you think because chilling mutes flavors.
  • Use a pasta shape with ridges or curves, smooth noodles won't hold onto the dressing and you'll lose all that flavor in the bottom of the bowl.
Go Back