Summer Caprese Pasta Fresh Basil (Printable View)

Vibrant pasta with tomatoes, basil, mozzarella, and balsamic for a fresh, easy summer main or side.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta such as penne, fusilli, or farfalle
02 - Salt for boiling water

→ 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 (optional)
11 - 2 tablespoons toasted pine nuts (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to stop further cooking.
02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, drained and halved mozzarella balls, and most of the fresh basil, reserving some basil for garnish.
03 - Drizzle the mixture with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground black pepper. Gently toss until all components are well coated.
04 - Transfer the salad to a serving bowl or platter. Garnish with toasted pine nuts and the remaining basil leaves.
05 - Serve immediately, or refrigerate covered for up to 2 hours. Allow the salad to return to room temperature before serving for optimal flavor.

# Expert Advice:

01 -
  • The juicy tomatoes and creamy mozzarella soak up the olive oil and balsamic, making every bite taste like peak summer—you'll want to eat it straight out of the serving bowl.
  • It solves the question of what to bring to potlucks because it’s vegetarian, ridiculously easy, and disappears fast.
02 -
  • The one time I rushed and didn’t cool the pasta enough, the mozzarella melted and clumped—patience really matters here.
  • Reserving extra basil for the garnish keeps everything looking and tasting fresh even after a couple of hours in the fridge.
03 -
  • If your balsamic glaze is too thick, a splash of olive oil loosens it up for perfect drizzling.
  • The real secret is letting the salad come to room temperature before serving so every ingredient can sing.
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