Caprese Salad Pasta (Printable)

Fresh pasta with cherry tomatoes, mozzarella pearls, and basil. Vibrant, easy Italian-inspired dish perfect for any occasion.

# What You'll Need:

→ Pasta

01 - 12 ounces short pasta such as penne, fusilli, or farfalle
02 - Salt for pasta water

→ Salad

03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces mozzarella pearls, 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.
04 - Season with salt and freshly ground black pepper to taste. If desired, drizzle with balsamic glaze.
05 - Serve immediately, garnished with extra basil if desired, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The mozzarella gets just soft enough from the warm pasta without melting into a blob.
  • You can serve it warm right away or cold the next day, and somehow it tastes even better after a night in the fridge.
02 -
  • Rinse the pasta under cold water after draining or the residual heat will turn your mozzarella into a melted puddle instead of soft creamy bites.
  • Salt your pasta water like the sea, this is your only chance to season the pasta itself and it makes all the difference.
  • Add the basil at the very end so it stays vibrant and doesn't wilt into sad dark scraps.
03 -
  • Use the ripest tomatoes you can find, their natural sweetness is the backbone of this dish and no amount of seasoning can fix bland tomatoes.
  • Toss the pasta while it's still barely warm so the olive oil coats every piece, but not so hot that the mozzarella melts completely.
  • If you're making this ahead, hold back half the basil and toss it in fresh right before serving so it stays bright and fragrant.
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