Caprese Pasta Salad

A friend called me in a panic one humid July afternoon, asking if I could bring something fresh to a last-minute dinner party. I had ripe tomatoes sitting on my counter that were at that perfect peak of summer ripeness, the kind that smell like they're about to burst. That's when I remembered a version of this salad I'd made years ago—simple, no cooking required except for the pasta, and ready in less than thirty minutes. By the time I got to her place, everyone was already fighting over the last forkful.

I learned the power of this dish when a usually quiet colleague mentioned, almost shyly, that it was their favorite thing I'd brought to the office potluck. Turns out people who thought they didn't like salad would eat this one while standing up, going back for more, because the mozzarella and balsamic transform everything into something almost indulgent. That one comment made me realize how often we underestimate what simple, quality ingredients can do.

Ingredients

• Short pasta (penne, fusilli, or farfalle): Use 300g total and cook until just tender but still with a slight bite—this is the backbone that holds everything together without becoming mushy or stealing focus from the vegetables.
• Cherry tomatoes: Choose 250g of the ripest ones you can find and halve them; watery tomatoes will make the salad soggy, so taste one before committing.
• Fresh mozzarella balls: Buy 200g of bocconcini or ciliegine (small fresh mozzarella spheres) and drain them well on paper towels before halving; the fresher they are, the better they'll stand up to the dressing.
• Fresh basil: Tear 30g of leaves by hand just before tossing rather than cutting with a knife, which bruises them and turns them dark.
• Garlic: One small clove, minced fine, adds whisper of sharpness without overpowering the delicate cheese.
• Extra-virgin olive oil: Use 3 tbsp of something you actually enjoy tasting, because you'll taste it directly here.
• Balsamic vinegar: 1½ tbsp of good quality makes the difference between a salad that tastes bright and one that tastes flat.
• Honey or maple syrup: 1 tsp balances the acidity and helps the dressing cling to everything.
• Sea salt and freshly ground black pepper: ½ tsp and ¼ tsp respectively, but always taste and adjust because the mozzarella and pasta may need more seasoning than you'd expect.

Instructions

Boil and chill the pasta:

Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Cook the pasta until it's al dente, meaning it has a slight resistance when you bite through it, then drain immediately and rinse under cold running water until it's completely cooled.

Build the salad base:

In a large bowl, combine the halved cherry tomatoes, minced garlic, and torn basil leaves. Let them sit together for a moment so the tomato juices start mingling with the basil and garlic.

Add the cheese:

Gently add the halved mozzarella balls to the bowl, being careful not to crush them; they should sit nestled among the tomatoes.

Make the emulsion:

In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, salt, and pepper. Whisk or shake vigorously for about thirty seconds until the mixture becomes glossy and slightly thickened—this is the magic moment when the vinegar and oil finally become friends.

Bring it together:

Add the cooled pasta to the bowl with the tomatoes and cheese, then pour the dressing over everything. Toss gently but thoroughly, using your hands or two spoons so you don't accidentally break up the mozzarella.

Taste and finish:

Take a bite and decide if it needs more salt, pepper, or a touch more vinegar. You can serve it immediately while everything is bright and separate, or chill it for thirty minutes so the flavors marry and the pasta absorbs the dressing.

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My grandmother once told me that the best meals are the ones where people forget they're eating and just keep talking. This salad has that quality—it disappears from bowls without anyone quite noticing, conversations flowing around it.

When to Make This

This is peak season salad, the kind you make in the height of summer when tomatoes are so good they barely need help. But it's also perfect for spring picnics, potlucks where you need something that travels well, or any evening when it's too hot to think about turning on the stove. I've made it in early fall too, when there's still a window of perfect tomatoes and the air finally feels breathable again.

How to Make It Your Own

The beauty of this salad is how forgiving and adaptable it is. I've added grilled chicken when I wanted something more substantial, scattered crispy prosciutto across the top for a salty contrast, even swapped red cherry tomatoes for yellow ones because they were what I had. You could use burrata instead of mozzarella balls if you're feeling fancy, or drizzle with aged balsamic glaze at the end for an extra layer of depth.

Storage and Serving

Keep the dressing separate if you're making this more than a few hours ahead, because the pasta will continue absorbing moisture and the salad will eventually get a bit heavy. The pasta itself keeps well in the refrigerator for three days, and the dressing lasts about a week in a jar. However, the fresh basil and mozzarella are best used the same day for their delicate texture and flavor.

• If the salad seems dry when you pull it from the fridge, whisk together a tiny bit more olive oil and vinegar and toss it through right before serving.
• Serve it cold straight from the refrigerator or let it sit out for ten minutes before eating so the flavors aren't muted by the chill.
• Bring extra balsamic glaze to the table for drizzling because people always want more.

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There's something almost meditative about assembling this salad, the way the colors come together, how simple ingredients become something you'd actually crave. Make it once and you'll understand why people ask for the recipe.

Recipe Frequently Asked Questions

→ What type of pasta works best for this salad?

Short pasta varieties like penne, fusilli, or farfalle hold the dressing well and complement the other ingredients perfectly.

→ Can I prepare this dish ahead of time?

Yes, chilling it for about 30 minutes enhances the flavors, but it can also be served immediately for a fresher texture.

→ Is it possible to substitute fresh mozzarella?

For a dairy-free option, vegan cheese alternatives can be used without compromising the overall taste.

→ How should I season the dressing?

A mixture of extra-virgin olive oil, balsamic vinegar, honey or maple syrup, salt, and freshly ground black pepper creates a balanced and flavorful dressing.

→ What variations can add protein to this dish?

Adding grilled chicken or prosciutto offers a savory contrast and boosts the protein content for a heartier meal.

→ Are there gluten-free options for this dish?

Gluten-free pasta can easily replace traditional pasta, accommodating dietary restrictions without altering the dish's character.