Summer Caprese Pasta Basil (Print Version)

Juicy tomatoes, basil, and mozzarella tossed with pasta for a fresh, summery vegetarian dish.

# 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, 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

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain and rinse under cold water to cool.
02 - Combine cooled pasta, cherry tomatoes, mozzarella, and most of the basil in a large mixing bowl. Reserve a portion of basil for garnish.
03 - Drizzle the mixture with olive oil and balsamic glaze. Add garlic if desired. Season with salt and black pepper. Toss gently to distribute.
04 - Transfer to a serving platter or bowl. Top with toasted pine nuts and the reserved basil.
05 - Serve immediately or refrigerate for up to 2 hours, bringing to room temperature before serving for optimal flavor.

# Additional Tips::

01 -
  • No one suspects how easy it is—just toss, season, and you have summer on a plate.
  • The combination of juicy tomatoes and creamy mozzarella is a crowd-pleaser, whether you’re serving friends or just yourself.
02 -
  • Once I skipped rinsing the pasta and it turned gummy—never again, cool it for the best texture.
  • Fresh basil loses its punch if you refrigerate the salad for too long; add extra leaves before serving for a fresh touch.
03 -
  • Using high-quality olive oil and mozzarella turns a simple salad into something special.
  • Balsamic glaze—thick rather than runny—makes every bite pop, so drizzle it last for dramatic effect.
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