Save I tossed this together on a Tuesday evening when the heat made turning on the stove feel like punishment. The pasta cooked quickly, and by the time I drained it, the tomatoes were already releasing their juice into the bowl. It smelled like summer even though I was standing in my tiny kitchen with one window open. I ate it straight from the mixing bowl, barefoot, and didn't regret a thing.
I brought this to a potluck once, skeptical that something so simple would hold up next to lasagnas and casseroles. It disappeared first. People kept asking if there was a secret ingredient, and I had to tell them it was just timing and not overthinking it. One friend texted me the next day asking for the recipe, which made me laugh because there barely was one.
Ingredients
- Short pasta: Penne or fusilli work beautifully because their shapes catch the olive oil and tiny bits of tomato, making every forkful feel complete.
- Cherry tomatoes: Halving them releases their sweet juice, which becomes a light sauce all on its own without any cooking required.
- Mozzarella pearls: These little bocconcini stay soft and creamy, melting slightly when they meet the warm pasta but keeping their shape.
- Fresh basil: Torn by hand, not chopped with a knife, to avoid bruising and to let the oils release naturally as you toss everything together.
- Extra virgin olive oil: Use the good stuff here since it doesnt get cooked, it just glosses everything and carries the flavor of the basil and tomatoes.
- Balsamic glaze: Optional but wonderful, adding a sticky sweetness that balances the acidity of the tomatoes with just a drizzle.
- Salt and black pepper: Season generously, tasting as you go, because pasta needs more salt than you think and pepper wakes up the mozzarella.
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 time. Drain it and rinse briefly under cold water to stop the cooking and cool it down enough that it wont melt the mozzarella too much.
- Combine the salad ingredients:
- In a large mixing bowl, toss together the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. The colors alone will make you hungry.
- Toss with pasta:
- Add the cooled pasta to the bowl and drizzle generously with olive oil, then toss gently with your hands or tongs until everything is coated and mixed. You want every piece of pasta to have a little tomato, a little cheese, a little basil clinging to it.
- Season and finish:
- Taste and add salt and freshly ground black pepper as needed, then drizzle with balsamic glaze if youre using it. Serve right away while the pasta is still slightly warm, or chill it for 20 to 30 minutes if you want it cold.
Save The first time I made this for my sister, she ate two bowls and then asked if she could take the rest home. We stood in the kitchen talking while she packed it into a container, and she said it tasted like vacation. I think thats exactly what it is, a little break in a bowl, something that doesnt ask much but gives a lot back.
Serving Suggestions
This pasta works as a main dish for lunch or a light dinner, but Ive also served it as a side next to grilled chicken or fish. It holds up well at room temperature, which makes it perfect for picnics, potlucks, or packing into containers for work. If youre serving it to guests, pile it onto a big platter and garnish with extra basil leaves and a final drizzle of olive oil to make it look as good as it tastes.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to two days, though the basil will darken and the tomatoes will continue releasing juice. I actually like it even more the next day when everything has marinated together. You can eat it cold straight from the fridge, or let it come to room temperature for about 15 minutes before serving. Dont microwave it, the mozzarella will turn rubbery and the whole thing loses its freshness.
Variations and Swaps
If you want to bulk it up, toss in a handful of arugula or baby spinach just before serving for a peppery bite. You can swap the mozzarella pearls for diced fresh mozzarella if thats what you have, or even use burrata for something richer. A squeeze of lemon juice instead of balsamic glaze gives it a brighter, sharper finish, and adding a pinch of red pepper flakes brings a little heat that plays nicely with the sweetness of the tomatoes.
- Try adding grilled zucchini or roasted red peppers for more vegetables without losing the lightness.
- Use gluten free pasta if needed, it works just as well and no one will notice the difference.
- A handful of toasted pine nuts or slivered almonds adds crunch and makes it feel a little more special.
Save This is the kind of recipe that saves you on busy nights and impresses people on lazy weekends. Keep the ingredients on hand and youll always have something good to eat.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish works beautifully as a make-ahead meal. Prepare all components separately, then combine just before serving. Alternatively, toss everything together and refrigerate for 20-30 minutes for a chilled version that tastes even better as flavors meld together.
- → What type of pasta works best?
Short, bite-sized pasta shapes like penne, fusilli, or farfalle are ideal because they hold the ingredients well. Avoid long pasta like spaghetti, which doesn't distribute the tomatoes and mozzarella evenly throughout the dish.
- → How do I keep the mozzarella from getting rubbery?
Always use fresh mozzarella pearls (bocconcini) rather than aged varieties. Drain them well before adding to the pasta, and avoid overcooking or reheating, as this causes the cheese to become tough and stringy.
- → Can I substitute the mozzarella?
Diced fresh mozzarella works wonderfully as a direct substitute. For variety, try burrata for extra creaminess or feta for a tangier profile, though this changes the traditional Caprese character.
- → Is balsamic glaze really necessary?
No, balsamic is entirely optional. While it adds a sweet, tangy finish that complements the fresh ingredients, the dish is delicious with just quality olive oil. Add it only if you enjoy that flavor profile.
- → What vegetables can I add?
Fresh arugula, baby spinach, or thinly sliced red onion work beautifully. Cucumber adds crispness, while roasted bell peppers introduce sweetness. Keep additions fresh and light to maintain the dish's refreshing quality.