Save My neighbor handed me a basket of tomatoes one August afternoon, far too many for just sauce or salad. I stared at them on the counter, their skins tight and warm from the sun, and thought about the Caprese I'd had for lunch that week. What if I just tossed that same idea with pasta? No heavy cream, no long simmer, just bright flavors barely touched by heat. It worked so well I made it three times that week.
I brought this to a potluck once, worried it was too simple compared to the lasagnas and casseroles everyone else made. But it was the first bowl emptied. Someone asked if I'd used a special Italian dressing, and I had to laugh because it was just olive oil and good tomatoes. Sometimes the simplest things are the ones people remember.
Ingredients
- Short pasta: Penne, fusilli, or farfalle all work beautifully because their shapes catch the tomato juices and tiny basil bits in every bite.
- Cherry tomatoes: Halve them so their sweetness bursts into the pasta, and use the ripest ones you can find for maximum flavor.
- Mozzarella pearls: These little bocconcini balls stay soft and creamy without turning rubbery, and they're already the perfect size.
- Fresh basil: Tear it by hand instead of cutting it to avoid bruising, and toss it in at the very end so it stays bright green.
- Extra virgin olive oil: This is not the place for cheap oil, splurge a little because it coats everything and carries the flavor.
- Balsamic glaze: Optional but magical, the thick syrupy drizzle adds a sweet tang that makes the whole dish feel restaurant fancy.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it still has a slight bite in the center. Drain it well and rinse briefly under cold water to stop the cooking and cool it down enough that it won't melt the mozzarella completely.
- Prep the salad base:
- In a large mixing bowl, toss together the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. The tomatoes will start releasing their juices right away, which is exactly what you want.
- 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 until everything is coated and mingling. Be gentle so the mozzarella stays intact and doesn't turn into mush.
- Season and finish:
- Taste a bite, then add salt and freshly ground black pepper until it sings. If you're using balsamic glaze, drizzle it over now in thin zigzag lines for a glossy, tangy finish.
- Serve your way:
- You can serve this immediately while the pasta is still slightly warm and the mozzarella is starting to soften, or cover and chill it for 20 to 30 minutes for a cold pasta salad that's perfect on a hot day.
Save One summer evening, I made this and ate it straight from the bowl on my back porch, barefoot, with a glass of cold white wine. The tomatoes were from my garden, the basil was growing in a pot by the door, and the whole thing felt like the kind of meal that doesn't need an occasion. It was just good food, simple and enough.
Making It Your Own
I've tossed in a handful of peppery arugula before serving, and it added a nice bite that balanced the creamy mozzarella. Baby spinach works too if you want something milder. You can also swap the mozzarella pearls for a block of fresh mozzarella that you tear into chunks, it looks more rustic and tastes just as good. If you want a little protein, shredded rotisserie chicken or grilled shrimp fold in beautifully without weighing things down.
Serving and Storing
This pasta is flexible in the best way. Serve it warm right after tossing for a light dinner, or let it chill in the fridge and pack it for lunch the next day. It stays good for up to two days covered tightly, though the basil will darken a bit. I like to bring it to picnics because it travels well and doesn't need reheating. Just give it a quick toss before serving and maybe a fresh drizzle of olive oil to wake it back up.
Little Things That Help
Use a large mixing bowl so you have room to toss everything without flinging pasta across the counter. I learned that one the hard way. A sharp knife makes halving all those cherry tomatoes much faster, and if you're short on time, some stores sell them pre-halved. Keep a small jar of balsamic glaze in your pantry because it lasts forever and turns simple dishes into something that looks like you tried really hard.
- Taste the pasta a minute before the package says it's done, you want it tender but still firm.
- Let the tomatoes sit with a pinch of salt for a few minutes if you have time, they'll release even more juice.
- Save a splash of pasta water before draining, you can use it to loosen things up if the pasta seems dry after chilling.
Save This is the kind of recipe you'll make again and again, not because it's fancy, but because it's exactly what you want when the weather is warm and cooking feels like too much work. Keep it in your back pocket for easy dinners and last minute gatherings.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the pasta and vegetables separately, then combine just before serving to maintain the best texture. Alternatively, chill the assembled dish for 20-30 minutes for a refreshing cold pasta salad that's perfect for picnics.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, and farfalle work wonderfully as they hold the ingredients well. Avoid long pasta like spaghetti, which can make tossing and eating more difficult.
- → Is this dish vegetarian?
Yes, this is naturally vegetarian. Always verify that your mozzarella is made with vegetarian rennet if dietary restrictions apply.
- → Can I use different mozzarella?
Absolutely. Mozzarella pearls (bocconcini) are traditional, but you can substitute with diced fresh mozzarella or even burrata for a creamier texture. Buffalo mozzarella offers a richer flavor.
- → How do I prevent the pasta from sticking together?
After cooking, rinse the pasta briefly under cold water and toss lightly with a bit of olive oil. This prevents clumping while cooling and makes final tossing much easier.
- → What wine pairs well with this dish?
Light white wines like Pinot Grigio, Vermentino, or Sauvignon Blanc complement this fresh pasta beautifully, enhancing its bright, herbaceous qualities.