Pin it Summer hit differently the year I discovered you didn't need to overthink Caprese. I was standing in a farmers market with three perfectly ripe tomatoes in one hand, hunting for something to bring to a potluck, when it hit me—why not turn the whole thing into a pasta situation? The smell of fresh basil knocked me sideways, and twenty minutes later, a bowl of cold pasta tossed with those tomatoes and creamy mozzarella was the only thing left on the table by the end of the night.
My neighbor knocked on my door one Thursday evening asking if I had any plans for dinner, and I pointed her to a bowl of this sitting in my fridge. She came back three days later asking for the recipe, which tells you everything you need to know about how reliably good this turns out to be.
Ingredients
- Short pasta (penne, fusilli, or farfalle): Use 300g and pick whichever shape appeals to you—I've learned that the hollows in penne really catch the dressing, while farfalle gives you little bow-tie moments of texture.
- Cherry tomatoes: 250g halved is the magic number; smaller tomatoes burst with flavor without releasing too much watery juice that would make your salad soggy.
- Fresh mozzarella balls: 200g torn into halves—buy them drained if you can find them, or pat them dry yourself to avoid a puddle at the bottom of your bowl.
- Fresh basil leaves: 30g torn by hand, never cut with a knife unless you want bruised, browning edges.
- Garlic: One small minced clove is enough to whisper garlic flavor without shouting it; I learned this the hard way.
- Extra-virgin olive oil: 3 tbsp of the good stuff—this isn't the place to skimp because you taste every drop.
- Balsamic vinegar: 1½ tbsp brings sweetness and depth that regular vinegar simply won't.
- Honey or maple syrup: 1 tsp balances the acidity and makes the dressing feel more like a whispered secret than a shout.
- Sea salt and black pepper: ½ tsp and ¼ tsp respectively, though you'll probably add more at the end when you taste it.
Instructions
- Boil the pasta with intention:
- Bring a large pot of well-salted water to a rolling boil and cook your pasta until it's just barely tender—al dente means it still has a little fight in it when you bite. Drain it and immediately rinse under cold water while tossing gently; this stops the cooking and keeps the pieces from clumping together like they're plotting something.
- Build your foundation:
- In your largest bowl, combine the halved tomatoes, minced garlic, and torn basil and let them sit for a minute to get acquainted. The tomatoes will start releasing their juice, and the basil will perfume everything with that bright green smell you're hoping for.
- Add the mozzarella:
- Gently fold in the halved mozzarella balls, being careful not to break them into sad little pieces. They should stay whole and pillowy.
- Whisk the dressing until it sings:
- In a small bowl or jar, combine olive oil, balsamic vinegar, honey, salt, and pepper and whisk or shake until it looks creamy and emulsified—you'll see the color shift slightly. Taste it straight from a spoon; this is your moment to adjust the balance before it hits the salad.
- Bring it all together:
- Add your cooled pasta to the bowl with everything else and pour the dressing over the top, then toss everything gently with a spoon or your hands until every piece of pasta has kissed the dressing. The whole thing should look bright and glistening.
- Taste and rest:
- Season again if you need to—I always do—and then either serve immediately while it's still crisp and cold, or cover and let it sit in the fridge for thirty minutes so the flavors can find each other in the cold.
Pin it I brought this to a picnic where someone's aunt declared it "light enough for summer but substantial enough to actually fill you up," and I realized that's exactly when food stops being about the recipe and starts being about the moment. Everyone was lounging in lawn chairs eating it straight from the bowl an hour later, and there was something good about that.
Why the Cold Pasta Matters
The first time I served this salad warm, it tasted flat and confused, like the dressing was trying to evaporate off the hot pasta instead of cling to it. The cold transforms everything—the texture snaps back, the flavors stay bright and don't blur together, and the whole thing becomes something you actually want to reach for when you're hot and hungry. Temperature is doing half the work here.
The Case for Cherry Tomatoes
Larger tomatoes contain more water and will leak everywhere, turning your carefully balanced salad into a vinaigrette swimming rink. Cherry and grape tomatoes have a naturally higher sugar content too, so they taste sweeter and more concentrated without needing the tomato to be the size of a small fist. Once I switched, I never looked back.
Room to Play
This salad is friendly enough to experiment with once you understand how it works. I've added sun-dried tomatoes when cherry ones weren't great, crumbled good feta when mozzarella felt boring, and even sliced grilled chicken when I needed it to be dinner instead of a side. The base stays the same, but it's flexible enough to meet you where you are.
- A drizzle of thick balsamic glaze right before serving adds a glossy finish and a deeper sweetness.
- If you have leftover salad, don't panic—it actually tastes better the next day as the flavors get to know each other, though the pasta will soften slightly.
- For a dairy-free version, quality vegan mozzarella works if you choose one that holds up to temperature and doesn't turn into rubber.
Pin it This salad has become my answer to almost every potluck, picnic, and warm evening when I don't want to think about dinner. It's one of those recipes that tastes effortless and generous without asking much of you.
Recipe Q&A
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work well, holding the dressing and ingredients effectively.
- → Can I prepare this dish ahead of time?
Yes, chilling the salad for about 30 minutes enhances the flavor blend, though it can be served right after tossing.
- → What can I use instead of fresh mozzarella?
For a dairy-free option, vegan cheese alternatives can be substituted without compromising texture.
- → How can I enhance the flavor profile?
Drizzling extra balsamic glaze before serving adds a richer sweet and tangy dimension.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and features fresh vegetables, herbs, pasta, and cheese, making it vegetarian-friendly.