Summer Pasta Salad Caprese (Printable)

Tomatoes, mozzarella and basil mix into a vibrant, refreshing Italian-style summer pasta main or side.

# What You Need:

→ Pasta

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

→ Caprese Mix

03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, add cooled pasta, cherry tomatoes, mozzarella, and most of the basil, reserving some basil for garnish.
03 - Drizzle with olive oil and balsamic glaze. Add garlic if desired. Season with salt and black pepper. Toss gently until evenly coated.
04 - Transfer salad to a serving platter or bowl. Garnish with toasted pine nuts and remaining basil.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Bring salad to room temperature before serving for optimal flavor.

# Expert Advice:

01 -
  • The flavors combine like a secret shortcut to a sunny Italian courtyard.
  • Leftovers taste even better after a night in the fridge, turning tomorrow's lunch into a treat.
02 -
  • If you skip draining mozzarella, the salad turns soupy before you notice.
  • Letting the pasta cool fully makes a world of difference—warm pasta can wilt the basil and melt the cheese.
03 -
  • Always toast pine nuts carefully—they burn fast but reward you with rich flavor when just golden.
  • Use high-quality olive oil and balsamic glaze: they make the difference between ordinary and special.
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