Save There's something about the smell of pasta cooking on a summer afternoon that makes everything feel possible. I discovered this salad by accident when I had too many cherry tomatoes ripening on my windowsill and a block of mozzarella that needed rescuing from the back of the fridge. The first time I tossed it together, I couldn't believe how simple it was—just five ingredients playing perfectly with cold pasta—yet how completely it captured everything I loved about those warm months when fresh basil costs almost nothing and tomatoes taste like actual tomatoes.
I made this for my neighbor's potluck one July evening, and honestly, it was the first thing to vanish from the table. She asked for the recipe right there on her porch, holding an empty spoon, and I remember laughing because I'd never written it down—I just kept making it the same way by feel. That's when I realized this wasn't just a weeknight dinner for me anymore; it had somehow become the dish people specifically asked me to bring.
Ingredients
- Pasta (300g short shapes like penne, fusilli, or farfalle): Short pasta holds the dressing and tomato juice so much better than long noodles; choose whatever shape makes you happy.
- Cherry tomatoes (250g, halved): The smaller, sweeter ones are non-negotiable here—they burst with juice and flavor in a way those massive beefsteaks never could.
- Fresh mozzarella (200g bocconcini or ciliegine): Buy it the day you're making this, drain it well, and keep it cold until the last moment so it stays creamy instead of turning rubbery.
- Fresh basil (30g, torn by hand): Tearing rather than chopping keeps the leaves from bruising and darkening; the difference in flavor is subtle but real.
- Garlic (1 small clove, minced): Just one clove—it's there as a whisper, not a shout, letting the tomatoes and basil take center stage.
- Extra-virgin olive oil (3 tbsp): This is where quality matters; use something you'd actually want to drink because the flavor comes straight through in every bite.
- Balsamic vinegar (1½ tbsp): The honey rounds out its acidity and keeps it from tasting sharp or aggressive, creating something almost syrupy and warm.
- Honey or maple syrup (1 tsp): Either works, though honey feels more like an Italian pantry staple; it softens the vinegar's edge beautifully.
- Sea salt and freshly ground black pepper: Taste as you go—the tomatoes and cheese both bring saltiness, so you might need less than you'd expect.
Instructions
- Boil and cool the pasta:
- Bring a big pot of salted water to a rolling boil—it should taste like the sea—then cook your pasta until it's just shy of fully tender, with a little resistance when you bite it. Drain it in a colander, then rinse it under cold running water while tossing it gently with your hands so it cools evenly and the pieces don't stick together.
- Build the base:
- Toss the halved tomatoes into a large bowl with the minced garlic and hand-torn basil, letting them sit for a minute so the flavors start to mingle. The tomatoes will release their juice, which is exactly what you want—that becomes part of your dressing.
- Add the cheese:
- Halve your mozzarella balls and add them to the bowl, handling them gently so they stay whole and beautiful. The cold pasta will cool them down even more, keeping that creamy texture intact.
- Make the dressing:
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, and honey until the mixture becomes glossy and slightly thickened, then season it with salt and pepper. Taste it on a tomato—it should be bright and balanced, not overly sweet or sharp.
- Bring it together:
- Add your cooled pasta to the bowl and pour the dressing over everything, then toss gently but thoroughly so every piece gets coated. Do a final taste check, adjusting salt or vinegar if needed depending on how much juice the tomatoes released.
Save One evening, I made this salad while my nephew sat at the kitchen counter doing homework, and he asked why it smelled so good for something that was basically just pasta and vegetables. I realized then that it's not actually about any one ingredient—it's about how they exist together, how the cool pasta softens the rawness of the garlic, how the basil and tomato juice work with the balsamic to create something that tastes summery and complete.
Timing and Temperature
This salad is forgiving about when you serve it, but there's a sweet spot. Eat it immediately and you get bright, crisp flavors with creamy mozzarella. Chill it for 30 minutes and the pasta softens slightly while the dressing gets absorbed, creating something more cohesive and mellow. Don't chill it longer than a few hours, though—the tomatoes start to get mushy and the mozzarella tightens up as it gets colder.
Variations and Swaps
The beauty of this salad is how easily it bends to what you have on hand. I've made it with regular sliced tomatoes when cherry ones weren't available (just cut them smaller), substituted red wine vinegar when I was out of balsamic, and once tossed in some grilled chicken when I wanted to make it a proper dinner. The structure is solid enough to handle changes, but the tomato and basil partnership is what keeps it tasting like itself.
Storage and Make-Ahead
The pasta itself will keep in the fridge for two days, and the dressing even longer, which makes this perfect for meal prep. The trick is treating the mozzarella and basil as last-minute additions so they stay fresh and don't get waterlogged. I often cook the pasta and make the dressing the night before, then assemble everything in the morning while my coffee is still hot.
- Cook pasta and store it in an airtight container, ready to go whenever you need it.
- Whisk the dressing in a jar and shake it again just before using—the oil and vinegar naturally separate as they sit.
- Add the basil and mozzarella no more than an hour before eating so they keep their best texture and color.
Save This recipe taught me that sometimes the most satisfying meals are the ones that feel effortless and taste like sunshine. It's the kind of dish that reminds you why cooking matters.
Recipe Questions
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle hold the dressing well and offer great texture.
- → Can this dish be prepared ahead of time?
Yes, chilling the pasta salad for 30 minutes enhances the flavors and makes it refreshing to serve.
- → How can I make this dish vegan?
Swap fresh mozzarella with a plant-based cheese alternative to keep it dairy-free while maintaining creaminess.
- → Is it necessary to rinse the pasta after cooking?
Rinsing pasta with cold water stops the cooking process and cools it down for tossing with other ingredients.
- → What can be added for extra protein?
Grilled chicken or prosciutto can be included for a heartier, non-vegetarian option.