Caprese Salad Pasta

My neighbor Sofia knocked on my door one August afternoon holding a basket of tomatoes from her garden, still warm from the sun. She insisted I take them, said they were splitting on the vine faster than she could use them. I had a box of penne in the pantry and some mozzarella in the fridge, and within twenty minutes we were sitting on her porch with bowls of this pasta, laughing about how the simplest things always taste the best. That day taught me you don't need a complicated recipe when your ingredients are this good.

I started making this for potlucks after a friend with a toddler told me she needed dishes she could eat with one hand. It became my go to because it travels well, doesn't need reheating, and I've never brought home leftovers. One time I forgot the balsamic glaze entirely and no one noticed. That's when I realized this recipe is more about the quality of what you start with than any trick or technique.

Ingredients

• Short pasta (350 g): I prefer farfalle or fusilli because their shapes catch the little mozzarella pearls and tomato pieces, but penne works beautifully too.
• Salt for pasta water: The water should taste like the sea; this is your only chance to season the pasta itself, so be generous.
• Cherry tomatoes (250 g), halved: Use the ripest ones you can find, the kind that smell sweet and almost floral when you cut into them.
• Mozzarella pearls (200 g), drained: These little bocconcini stay creamy and don't get rubbery like shredded mozzarella can, plus they look charming mixed in.
• Fresh basil leaves (1 cup), torn: Tear them with your hands instead of chopping to avoid bruising, and add half at the end so they stay bright green.
• Extra virgin olive oil (2 tbsp): This isn't the time for your cooking oil, use the good stuff you'd dip bread into.
• Balsamic glaze (1 tbsp, optional): The syrupy kind adds a sweet tang that makes people ask what your secret is, but it's completely optional.
• Freshly ground black pepper and salt: Taste as you go, the mozzarella and pasta water already bring some saltiness.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil, then cook your pasta until it still has a slight bite, about a minute less than the package says. Drain it and rinse briefly under cold water to stop the cooking and cool it down so it doesn't melt the mozzarella.

Prep the salad base:

While the pasta cooks, halve your cherry tomatoes and toss them into a large mixing bowl with the drained mozzarella pearls and most of the torn basil. The tomatoes will start releasing their juice, which becomes part of the dressing.

Combine everything:

Add the cooled pasta to the bowl and drizzle the olive oil over the top, then toss gently with your hands or tongs so everything gets coated. You want the oil to cling to the pasta and carry the basil fragrance through every bite.

Season and finish:

Taste a piece of pasta with a tomato and some mozzarella, then adjust the salt and pepper as needed. If you're using balsamic glaze, drizzle it over now and give one last gentle toss.

Serve your way:

You can serve this immediately while it's still a little warm, or cover and chill it for 20 to 30 minutes if you want a proper cold pasta salad. Garnish with the remaining fresh basil right before serving.

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Last spring I made a double batch for my daughter's soccer team picnic, and one of the dads asked if I'd cater his wife's birthday. I laughed and told him it was just pasta and tomatoes, but he said that's exactly why it was perfect. Sometimes I think we forget that the food people remember isn't always the fanciest, it's the stuff that tastes like care and doesn't try too hard.

Making It Your Own

I've thrown in handfuls of arugula or baby spinach when I had them wilting in the crisper, and the peppery bite adds another layer without changing the soul of the dish. A friend swears by adding halved kalamata olives and a pinch of red pepper flakes for a salty, spicy kick. You can also use diced fresh mozzarella if you can't find the pearls, just cut it into bite sized cubes and pat them dry so they don't water down the pasta.

Storing and Serving Later

This pasta actually improves after a few hours in the fridge because the flavors marry and the tomatoes keep releasing their juice. If you're making it ahead, hold back on the basil and add it fresh right before serving so it doesn't turn black. I've kept it covered in the fridge for up to two days, though you might need to add a tiny drizzle of olive oil before serving since the pasta absorbs it as it sits.

What to Serve Alongside

I usually serve this as a main for a light lunch or dinner, maybe with some crusty bread and a glass of cold white wine. It also works beautifully as a side dish next to grilled chicken or fish, and I've brought it to barbecues where it disappeared before the burgers came off the grill.

• Pair it with garlic bread or focaccia to soak up any olive oil and tomato juice left in the bowl.
• A simple green salad with lemon vinaigrette keeps the meal light and fresh.
• For a heartier spread, add some grilled vegetables or a platter of cured meats and olives.

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This is the kind of recipe I come back to when I need something easy and satisfying that reminds me why I love cooking in the first place. I hope it finds a spot in your rotation too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish works wonderfully as a make-ahead meal. Prepare all components separately and combine just before serving, or chill for 20-30 minutes for a cold pasta salad that's ideal for picnics.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work best as they catch and hold the fresh ingredients evenly throughout the dish.

→ Can I substitute the mozzarella?

Absolutely. Diced fresh mozzarella works well as a substitute for mozzarella pearls. You can also use burrata for a creamier texture.

→ Is this suitable for vegetarians?

Yes, this dish is vegetarian. Just verify that your mozzarella is made with vegetarian rennet if dietary requirements are strict.

→ What additions enhance the flavor?

Consider tossing in fresh arugula or baby spinach for added greens, or incorporate sun-dried tomatoes for deeper flavor complexity.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The pasta tastes best chilled or at room temperature rather than reheated.