Caprese Salad Pasta

The smell of torn basil hit me first, sharp and summery, even though it was a cold Tuesday in March. I'd grabbed a handful at the farmers market without a plan, just because it looked so green and alive. By dinner, I had pasta boiling and was halving cherry tomatoes on instinct, letting muscle memory guide me toward something bright. That night, I learned you don't need summer to make something feel like it.

I made this for a friend who swore she didn't like pasta salad. She finished her bowl and asked if there was more. I think it was the basil, or maybe the way the olive oil clung to everything without feeling heavy. Either way, she texted me two days later asking for the recipe, which is always the best compliment.

Ingredients

• Short pasta (penne, fusilli, or farfalle): The shape matters more than you'd think because ridges and spirals catch the olive oil and hold onto those little mozzarella pearls.
• Cherry tomatoes: Halve them so their juice mixes into the pasta, creating a light sauce that tastes like peak summer even in spring.
• Mozzarella pearls: These little bocconcini stay creamy and soft, melting just slightly when the pasta is still warm.
• Fresh basil leaves: Tear them by hand instead of chopping; it bruises the leaves less and keeps the flavor brighter and more aromatic.
• Extra-virgin olive oil: Use the good stuff here because it's not hidden in a sauce, it's the main flavor tying everything together.
• Balsamic glaze: Optional but worth it for a sweet, tangy finish that makes the whole dish feel restaurant fancy.
• Salt and black pepper: Season more than you think you need to, especially the pasta water, because bland pasta ruins everything.

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, then rinse briefly under cold water to stop the cooking and cool it down enough to toss with fresh ingredients.

Prep the salad base:

In a large mixing bowl, combine the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. Let them sit together while the pasta cools so the flavors start mingling.

Toss everything together:

Add the cooled pasta to the bowl and drizzle with olive oil, then toss gently with your hands or tongs until everything is coated. Be careful not to crush the tomatoes or mozzarella.

Season and finish:

Taste it first, 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 immediately while the pasta is still slightly warm, or chill it in the fridge for 20 to 30 minutes if you want a cold pasta salad. Both ways are perfect.

Save

I brought this to a potluck once, worried it was too simple next to casseroles and baked dishes. It was the first bowl emptied. Someone said it tasted like vacation, and I realized that sometimes the simplest things are the ones people remember.

What to Add for Extra Flavor

A handful of arugula or baby spinach tossed in at the end adds a peppery bite that plays beautifully against the sweet tomatoes. I've also stirred in diced avocado, which makes it richer and almost creamy without any extra dairy. If you want a little protein, grilled chicken or white beans fold right in without changing the vibe.

Serving It Warm vs. Cold

Warm, this dish feels like a quick weeknight dinner, cozy and comforting with the mozzarella just starting to soften. Cold, it transforms into the perfect picnic or lunchbox meal, refreshing and bright with every ingredient holding its shape. I've served it both ways at the same gathering and people loved it either temperature.

Make-Ahead and Storage Tips

This holds up well in the fridge for up to two days, though the basil will darken a bit and the pasta may soak up some of the oil. Before serving leftovers, I drizzle a little fresh olive oil and toss in a few new basil leaves to wake everything back up. If you're meal prepping, store the pasta and tomato mixture separately from the basil and mozzarella, then combine everything just before eating.

• Add a squeeze of lemon juice to leftovers to brighten them up if they taste flat.
• Keep balsamic glaze on the side if you're packing this for lunch so it doesn't make the pasta soggy.
• Use gluten-free pasta if needed; it works just as well and nobody will notice the difference.

Save

This recipe taught me that you don't need a long ingredient list or complicated techniques to make something people ask for again. Sometimes all it takes is good timing, fresh basil, and a little bit of care.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, this pasta works wonderfully as a make-ahead dish. You can prepare all ingredients separately and store them in the refrigerator. Toss everything together just before serving, or combine and chill for 20-30 minutes for a cold pasta salad version.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the tomatoes, mozzarella, and basil well. Any short pasta you prefer will work beautifully in this dish.

→ How do I keep the mozzarella from getting too soft?

Use fresh mozzarella pearls (bocconcini) rather than pre-shredded cheese, and add them just before serving. If making ahead, store them separately and toss in at the last moment for the best texture.

→ Is this suitable for vegetarians?

Yes, this dish is vegetarian-friendly. Just verify that the mozzarella you're using is made with vegetarian rennet if that's a concern for your dietary preferences.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, crispy bacon, or chickpeas work wonderfully. You can also toss in arugula or baby spinach for added nutrients and freshness.

→ What's the best olive oil to use?

Extra-virgin olive oil provides the best flavor for this simple dish. Use a good quality oil as it's a key ingredient that directly impacts the final taste.