Summer Pasta Caprese Basil (Print)

Italian-inspired pasta tossed with tomatoes, mozzarella, basil, and olive oil for a vibrant summer meal.

# Components:

→ 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 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
11 - 2 tbsp toasted pine nuts

# Directions:

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

# Expert Advice:

01 -
  • This salad is secretly a breeze—fresh, colorful, and takes less than half an hour.
  • It became my go-to for picnics because leftovers taste even better after chilling.
02 -
  • Once I forgot to cool the pasta before tossing—everything wilted and the mozzarella melted, so always rinse quickly and thoroughly.
  • Using more basil than you think necessary is the trick to a truly fragrant salad.
03 -
  • Never underestimate the power of freshly cracked black pepper—it subtly lifts all the flavors.
  • For a richer taste, toast pine nuts just until golden right before sprinkling.
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