Save One August afternoon, I stood in front of an open fridge with a block of mozzarella and a basket of tomatoes from the farmers market, too tired to turn on the stove but too hungry to ignore dinner. I boiled pasta out of habit, tore up some basil from the windowsill, and tossed everything together cold. What started as lazy improvisation became one of those dishes I now crave when the weather turns warm and cooking feels like too much effort.
I brought this to a backyard potluck once, worried it was too simple compared to everyones grilled meats and layered casseroles. Within twenty minutes, the bowl was scraped clean and three people asked for the recipe. Sometimes the easiest dishes are the ones people remember, especially when the ingredients speak for themselves and you dont try to dress them up too much.
Ingredients
- Short pasta (penne, fusilli, or farfalle): The ridges and curves catch the olive oil and tiny tomato seeds, making every bite flavorful instead of plain.
- Cherry tomatoes: Halve them so their juices mingle with the pasta, I learned that leaving them whole means missing out on all that sweet, tangy liquid.
- Mozzarella pearls (bocconcini): These little spheres stay creamy and soft, if you cant find them, just dice up a ball of fresh mozzarella and it works just as well.
- Fresh basil leaves: Tear them by hand instead of chopping with a knife, it bruises them less and keeps the flavor bright and peppery.
- Extra-virgin olive oil: This is your sauce, so use one you actually like the taste of, not the dusty bottle from the back of the cupboard.
- Balsamic glaze: A drizzle adds a sweet, tangy finish that makes the dish feel a little fancy, but its totally optional if you prefer it simple.
- Salt and black pepper: Season the pasta water generously and taste before serving, under-seasoned mozzarella and tomatoes can make the whole dish feel flat.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Drain it well, then rinse briefly under cold water to stop the cooking and cool it down so the mozzarella doesnt melt into a gummy mess.
- Combine the salad ingredients:
- In a large mixing bowl, toss together the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. Let them sit for a moment so the tomatoes start releasing their juices.
- Toss with pasta:
- Add the cooled pasta to the bowl and drizzle with olive oil, then toss everything gently with your hands or salad tongs until evenly coated. The oil should lightly glaze each piece without pooling at the bottom.
- Season and finish:
- Taste and add salt and freshly ground black pepper as needed, then drizzle with balsamic glaze if youre using it. Serve right away while its still cool and fresh, or chill it in the fridge for 20 to 30 minutes if you want a proper cold pasta salad.
Save I made this for a friend recovering from surgery who was tired of heavy casseroles and rich soups. She ate it sitting on her porch in the late afternoon sun, and later told me it was the first meal in days that didnt feel like obligation. Food like this doesnt need to be complicated to feel like care.
How to Make It Ahead
This pasta actually gets better after sitting for an hour or two, as the tomatoes release more juice and the basil perfumes everything. I often make it in the morning, cover it tightly, and let it chill in the fridge until lunch or dinner. Just give it a good toss before serving and add a little extra olive oil if it looks dry, cold pasta tends to soak up liquid as it sits.
What to Serve It With
This dish is light enough to stand alone as a main course on a hot day, but it also works beautifully as a side next to grilled chicken, steak, or fish. I like pairing it with crusty bread and a crisp white wine, or serving it alongside a simple green salad dressed with lemon and olive oil. Its the kind of meal that feels complete without feeling heavy.
Ways to Change It Up
Once you get the hang of the basic formula, this pasta becomes a canvas for whatever you have on hand. I sometimes toss in a handful of arugula or baby spinach for peppery bite, or add diced cucumber for extra crunch. A few spoonfuls of pesto stirred in at the end makes it richer, and a handful of toasted pine nuts or slivered almonds adds texture.
- Swap mozzarella for crumbled feta if you want something tangier and saltier.
- Add grilled zucchini, roasted red peppers, or sun-dried tomatoes for more vegetables.
- Toss in cooked shrimp or shredded rotisserie chicken to make it more filling.
Save This is the dish I turn to when I want something that tastes like effort but requires almost none. Keep the ingredients simple, let them shine, and youll have a meal that feels like a little escape no matter how ordinary the day has been.
Common Questions
- → Can I make this ahead of time?
Yes, this dish works beautifully as a make-ahead meal. Cook the pasta, combine with other ingredients, and refrigerate for up to 4 hours. You can also prepare all components separately and assemble just before serving for the freshest taste.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully because they hold the dressing and capture the flavors of the tomatoes and basil. Choose based on your preference, as any short pasta will work well.
- → Is balsamic glaze necessary?
No, balsamic glaze is optional and adds a sweet, tangy finish. The dish is delicious without it, but if you enjoy deeper flavors, a light drizzle enhances the overall taste beautifully.
- → How can I add more flavor to this dish?
Toss in a handful of arugula or baby spinach for added freshness, or try diced bell peppers. A pinch of garlic powder or fresh garlic also complements the Italian flavors. You can substitute regular mozzarella with burrata for extra creaminess.
- → What should I do if I need gluten-free?
Simply use gluten-free pasta instead of regular pasta. The cooking time and technique remain the same. All other ingredients are naturally gluten-free, making this easy to adapt.
- → Can I serve this hot or cold?
Absolutely. Serve it warm immediately after tossing, or chill for 20-30 minutes for a refreshing cold salad. Both versions are equally delicious and perfect for different occasions.