Fresh Caprese Salad Pasta (Printable)

A vibrant Italian pasta featuring cherry tomatoes, mozzarella pearls, and fresh basil tossed in olive oil.

# Ingredient List:

→ 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 fresh mozzarella pearls, drained
05 - 1 cup fresh basil leaves, torn
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - Freshly ground black pepper to taste
09 - Salt to taste

# How to Prepare:

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. Drizzle with balsamic glaze if desired.
05 - Serve immediately garnished with extra basil, or chill for 20 to 30 minutes for a cold pasta salad.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but you're done before the pasta water even cools.
  • Every bite feels fresh and indulgent at the same time, like eating a salad that actually fills you up.
  • You can serve it warm right away or let it chill and pack it for lunch the next day without losing any flavor.
02 -
  • If you skip rinsing the pasta, the residual heat will start melting the mozzarella into a gooey mess instead of keeping it creamy and distinct.
  • Don't dress the pasta until right before serving, the tomatoes release their juices over time and can make everything watery if it sits too long.
  • Taste your tomatoes before you start, if they're bland, a pinch of sugar in the bowl will wake them up and balance the acidity.
03 -
  • Reserve a quarter cup of pasta water before draining, if the dish feels dry after tossing, a splash of that starchy water brings everything together without adding more oil.
  • Use room temperature mozzarella instead of cold from the fridge, it tastes creamier and blends better with the warm pasta.
  • Tear your basil at the last possible moment, it starts to brown quickly once it's torn and loses that vibrant green color.
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