Summer Caprese Style Pasta Basil (Print Version)

Fresh pasta salad with tomatoes, mozzarella, basil, and olive oil. Ideal for summer gatherings or light meals.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling

→ Caprese Mix

03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 large handful fresh basil leaves, torn or sliced
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduction
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste

→ Optional Additions

10 - 1 small clove garlic, minced
11 - 2 tablespoons toasted pine nuts

# How To Make It:

01 - Fill a large pot with salted water and bring it to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to cool.
02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and most of the basil leaves. Reserve some basil for garnish.
03 - Drizzle extra-virgin olive oil and balsamic glaze over the mixture. Add minced garlic if desired. Season with sea salt and black pepper. Toss gently to evenly distribute ingredients.
04 - Transfer to a serving bowl or platter. Sprinkle with toasted pine nuts and remaining fresh basil.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Allow to return to room temperature before serving for optimal flavor.

# Top Tips:

01 -
  • The juicy tomatoes and creamy mozzarella combine in every bite, making each forkful feel like a sunbeam.
  • It's the kind of dish that can be ready right when you need it—perfect for impromptu gatherings and gentle summer evenings.
02 -
  • If you skip rinsing the pasta, the salad gets sticky and clumpy later (learned that after an awkward picnic).
  • Swapping balsamic glaze for actual vinegar changes the balance—a drizzle of the glaze really does make the difference in sweetness.
03 -
  • Always dry mozzarella thoroughly—otherwise your salad will turn soggy far too quickly.
  • The secret to crowd-pleasing texture: cool the pasta quickly and toss with oil before mixing in the rest.
Go Back