Fresh Caprese Salad Pasta (Printable)

A fresh Italian pasta dish combining cherry tomatoes, mozzarella pearls, and basil with al dente pasta and olive oil.

# Ingredient List:

→ Pasta

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

→ Salad

03 - 9 oz cherry tomatoes, halved
04 - 7 oz 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 Prepare:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, rinse briefly under cold water to cool, and 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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • You can serve it warm right after tossing or let it chill into a cold salad that tastes even better the next day.
  • Every bite feels light and bright, like summer decided to stay on your plate a little longer.
02 -
  • Rinsing the pasta under cold water is not a sin here because it stops the cooking and keeps the salad from turning into a sticky clump.
  • If you add the basil too early and let it sit for hours, it will turn black and bitter, so toss it in close to serving time.
03 -
  • Use a wooden or ceramic bowl instead of metal because metal can react with the tomatoes and give everything a tinny taste.
  • If your tomatoes arent perfectly ripe, let them sit cut side up on the counter with a pinch of salt for ten minutes to draw out their sweetness.
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