Summer Pasta Caprese Basil (Printable)

Tangy tomatoes and mozzarella blend with basil in a refreshing pasta dish, ideal for summer gatherings.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (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 tbsp extra-virgin olive oil
07 - 1 tbsp 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 tbsp toasted pine nuts (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella, and most of the basil leaves, reserving some for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Incorporate minced garlic if using. Season with sea salt and freshly ground black pepper. Gently toss to combine.
04 - Transfer to a serving bowl or platter. Sprinkle with toasted pine nuts and remaining basil leaves.
05 - Serve immediately or cover and refrigerate for up to 2 hours. Bring to room temperature before serving for optimal flavor.

# Expert Tips:

01 -
  • The balsamic glaze adds a touch of sweet tang that secretly elevates every bite.
  • I keep coming back to this salad because it feels like a celebration on any given Tuesday.
02 -
  • I once forgot to drain the mozzarella properly and ended up with a puddle at the bottom of my bowl—be diligent!
  • Letting the pasta cool completely prevents the basil from wilting and keeps the salad crisp.
03 -
  • Use cold water to rinse pasta—it stops the cooking and brings out the salad’s best texture.
  • A handful of extra basil tossed in at the last moment adds unmatched freshness.
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