Fresh Caprese Salad Pasta (Printable Version)

A fresh and vibrant pasta dish inspired by the classic Italian Caprese salad, featuring tomatoes, mozzarella, and basil.

# What You'll 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 mozzarella pearls (bocconcini), 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, rinse briefly under cold water to cool, and 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 20–30 minutes for a cold pasta salad.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, with zero fuss and maximum flavor.
  • The combination of creamy mozzarella, juicy tomatoes, and fresh basil tastes like summer in a bowl.
  • You can serve it warm right away or let it chill into a cold pasta salad thats perfect for picnics.
  • Theres almost no cleanup, just one pot and one bowl.
02 -
  • Always rinse the pasta under cold water after draining, or the residual heat will turn your mozzarella into melted puddles instead of creamy bites.
  • Dont skip salting the pasta water, under-seasoned pasta makes the whole dish taste bland no matter how much you adjust later.
  • If your tomatoes arent perfectly ripe and juicy, add an extra drizzle of olive oil or a squeeze of lemon to brighten everything up.
03 -
  • Use the best tomatoes you can find, their flavor is the backbone of this dish and theres nowhere to hide if theyre mealy or bland.
  • Let the pasta cool completely before adding the mozzarella, even slightly warm pasta will soften the cheese too much.
  • Tear the basil at the last possible moment, it darkens and loses fragrance quickly once bruised.
Return