Caprese Salad Pasta (Printable)

Fresh and vibrant pasta with tomatoes, mozzarella pearls, and basil tossed in olive oil. Light, Italian-inspired comfort food.

# 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

# How To Make It:

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 leaves, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Suggestions:

01 -
  • It comes together faster than most delivery orders and tastes like you spent an hour in the kitchen.
  • Every bite feels light and indulgent at the same time, thanks to creamy mozzarella and juicy tomatoes.
  • You can serve it warm right off the stove or cold from the fridge, and it works either way.
  • It uses ingredients you probably already have, or can grab in one quick grocery run.
02 -
  • Don't skip rinsing the pasta because if it's too hot, it will melt the mozzarella into a gummy mess instead of keeping it creamy.
  • Salt your pasta water like the ocean; bland pasta will drag down even the brightest tomatoes and herbs.
  • Tear the basil at the last possible moment because it bruises and darkens quickly once it's broken.
  • If you're making this ahead, hold back half the basil and add it fresh right before serving so it stays vibrant green.
03 -
  • Use a pasta shape with ridges or twists because smooth noodles won't hold onto the oil or catch the little mozzarella pearls.
  • If your tomatoes aren't super ripe, let them sit in a bowl with a pinch of salt for 10 minutes to draw out their sweetness.
  • Taste the dish before adding balsamic glaze because if your tomatoes are already tangy, you might not need it.
  • Save a few whole basil leaves for garnish; it makes the dish look intentional and restaurant-worthy.
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