Save to Pinterest The first time I made this salad was during a heatwave when turning on the oven felt like a punishment. I had ripe tomatoes from the farmers market and a container of mozzarella that needed using, so I threw them into a bowl with some leftover pasta and realized sometimes the simplest combinations hit the hardest.
I brought this to a friends rooftop gathering last summer and watched it disappear in ten minutes flat. Someone actually asked for the recipe before they even finished their first serving, which is always the good sign.
Ingredients
- 300 g short pasta: Penne catches the dressing well but fusilli works too
- 1 tsp salt: Essential for seasoning the pasta water itself
- 250 g cherry tomatoes: The sweet ones make all the difference here
- 1 small clove garlic: Minced fine so it distributes evenly
- 30 g fresh basil: Tear it by hand for better texture
- 200 g fresh mozzarella balls: Bocconcini or ciliegine both work beautifully
- 3 tbsp extra virgin olive oil: The good stuff really shines in simple dressings
- 1½ tbsp balsamic vinegar: Adds that classic sharp sweetness
- 1 tsp honey or maple syrup: Balances the acidity and cuts through the vinegar
- ½ tsp sea salt: Adjust based on your salted pasta water
- ¼ tsp freshly ground black pepper: Fresh cracked makes a noticeable difference
Instructions
- Cook the pasta:
- Boil salted water and cook pasta until al dente then rinse under cold water to stop the cooking process completely
- Prep the produce:
- Halve the cherry tomatoes and mince the garlic while the pasta cooks
- Build the base:
- Combine tomatoes garlic and torn basil in a large salad bowl
- Add the cheese:
- Toss in the halved mozzarella balls gently
- Make the dressing:
- Whisk together olive oil balsamic vinegar honey salt and pepper until thickened
- Combine everything:
- Add cooled pasta to the bowl pour dressing over and toss until evenly coated
- Let it rest:
- Serve right away or refrigerate for 30 minutes to let the flavors meld together
Save to Pinterest My roommate used to request this every time we had people over because it looks impressive but takes zero actual effort. The colors look gorgeous on a table.
Make It Your Own
Swapping in whole wheat pasta adds nuttiness and whole grains while gluten free blends work perfectly if you need them. The dressing holds up well with either option.
Serving Suggestions
Grilled chicken turns this into a heartier main course or some crisped prosciutto adds a salty punch that plays beautifully against the sweet tomatoes.
Storage and Timing
This actually improves after a few hours in the fridge as the pasta absorbs more of that dressing. Just hold off on the basil until serving or it gets sad and dark.
- Add fresh basil right before serving
- Store in an airtight container for up to 3 days
- Bring to room temperature before serving leftovers
Save to Pinterest Sometimes the dishes that require the least effort end up being the ones people ask for most. This salad has saved me more times than I can count.
Recipe FAQs
- → What type of pasta works best for this salad?
Short pasta varieties like penne, fusilli, or farfalle hold the dressing well and provide a nice texture balance.
- → How can I enhance the flavors of this dish?
Chilling the salad for 30 minutes allows the balsamic dressing to meld with the ingredients, intensifying the overall taste.
- → Can I substitute mozzarella with a dairy-free option?
Yes, vegan cheese alternatives can replace mozzarella to accommodate dairy-free diets without compromising creaminess.
- → Is it necessary to rinse the pasta after cooking?
Rinsing the pasta with cold water stops the cooking process and prevents it from becoming mushy while also cooling it for the salad.
- → What additions can make this dish more substantial?
Adding grilled chicken, prosciutto, or swapping for whole wheat pasta are great ways to increase heartiness and flavor variety.