Save to Pinterest Summer heat does something to your appetite, doesn't it? I'd been staring into the fridge one August afternoon, too warm to think about turning on the stove for long, when I spotted a container of cherry tomatoes and a tub of mozzarella pearls leftover from antipasto night. The basil plant on the windowsill was practically begging to be useful. What started as a lazy solution became one of those dishes I crave year-round, the kind that tastes like sunshine even in February.
I brought this to a potluck once, convinced it was too plain to impress. Within twenty minutes, three people asked for the recipe, and one friend admitted she'd gone back for thirds. There's something about the creamy mozzarella melting slightly into the warm pasta, the tomatoes bursting with juice, and that hit of fresh basil that makes people forget it only took me twenty minutes. I've never felt smugger handing over a recipe that barely counts as cooking.
Ingredients
- Short pasta (350 g): Penne, fusilli, or farfalle all work beautifully here because their shapes catch the olive oil and hold onto bits of tomato and basil, turning every bite into a tiny flavor pocket.
- Salt for pasta water: Don't skip salting the water generously, it's the only chance to season the pasta from the inside out, and under-salted pasta makes the whole dish taste flat.
- Cherry tomatoes (250 g, halved): Their natural sweetness and juiciness become the sauce here, so grab the ripest ones you can find, even slightly overripe tomatoes work magic.
- Mozzarella pearls (200 g, drained): These little bocconcini stay tender and creamy, melting just enough when tossed with warm pasta to coat everything in milky richness.
- Fresh basil (1 cup, torn or chopped): Basil is the soul of this dish, so use it generously and tear it by hand to release those oils that smell like summer in a garden.
- Extra-virgin olive oil (2 tbsp): A good quality olive oil makes all the difference since it's not cooked, it stays bright and grassy and ties everything together.
- Balsamic glaze (1 tbsp, optional): Just a drizzle adds a sweet, tangy finish that cuts through the richness and makes the whole bowl feel restaurant-worthy.
- Freshly ground black pepper and salt: Taste as you go, the tomatoes and cheese bring their own saltiness, so season gently and adjust at the end.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a slight bite in the center. Drain it well, then rinse briefly under cold water to stop the cooking and cool it down so the mozzarella doesn't turn into a melted puddle.
- Prep the salad base:
- In a large mixing bowl, toss together the halved cherry tomatoes, drained mozzarella pearls, and torn basil leaves. The tomatoes will start releasing their juices right away, creating a light, fresh dressing all on their own.
- Combine everything:
- Add the cooled pasta to the bowl and drizzle the olive oil over top, then toss gently with salad tongs or your hands to coat every piece. Be careful not to crush the tomatoes or mozzarella, you want them to stay intact and pretty.
- Season and finish:
- Taste a bite and season with salt and freshly ground black pepper, remembering that the cheese is already salty. If you're using balsamic glaze, drizzle it over now and give everything one last gentle toss.
- Serve:
- You can serve this immediately while the pasta is still slightly warm and the mozzarella just begins to soften, or chill it in the fridge for 20 to 30 minutes for a cold pasta salad that's perfect for picnics. Garnish with a few extra basil leaves if you're feeling fancy.
Save to Pinterest My neighbor once told me this dish reminded her of sitting in a trattoria in Rome, eating lunch in the shade while tourists shuffled past in the heat. She'd never actually been to Rome, but she swore this pasta made her feel like she had. I think that's the magic of simple food done right, it transports you somewhere better, even if that place is just your own kitchen on a quiet Tuesday night.
Make It Your Own
I've tossed in handfuls of arugula or baby spinach when I'm pretending to eat more greens, and the peppery bite adds another layer without changing the soul of the dish. If you can't find mozzarella pearls, just dice up a ball of fresh mozzarella, it works just as well and sometimes even better because the irregular pieces soak up more of the tomato juice. Some people add olives or capers for a briny kick, and honestly, I won't argue with that.
Storing and Serving
This keeps beautifully in the fridge for up to two days, though the basil will darken a bit and lose some of its brightness. I like to refresh it with a handful of freshly torn basil and a drizzle of olive oil right before serving if it's been sitting overnight. It's one of those rare dishes that's just as good cold from the fridge as it is fresh from the bowl, which makes it perfect for packed lunches or last-minute potluck contributions.
A Few Last Thoughts
If you're serving this to a crowd, double the recipe without hesitation, it disappears faster than you'd think. The balsamic glaze is optional, but I've found that even people who claim they don't like balsamic will scrape their bowls clean when you add just a little drizzle. Don't overthink this one, the whole point is that it's effortless and forgiving, so trust your instincts and taste as you go.
- Use the best olive oil you have, since it's not being cooked, its flavor really shines through.
- If you're making this ahead, wait to add the basil until just before serving so it stays vibrant and green.
- A sprinkle of red pepper flakes adds a gentle heat that plays nicely with the sweetness of the tomatoes.
Save to Pinterest This is the kind of recipe that earns a permanent spot in your rotation, not because it's impressive or complicated, but because it never lets you down. Keep the ingredients on hand, and you'll always have an answer to the question of what's for dinner.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can make this up to 2 hours in advance. Chill it in the refrigerator and give it a gentle toss before serving. The pasta may absorb some of the oil, so consider adding a bit more just before serving for optimal flavor.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they capture the tomato and basil flavors. Avoid long pasta like spaghetti, as the smaller ingredients won't coat evenly.
- → Can I substitute mozzarella pearls?
Absolutely. Diced fresh mozzarella, burrata, or even ricotta salata work well. For a firmer option, use small cubes of feta cheese, though this changes the flavor profile slightly.
- → Is this dish vegetarian?
Yes, this is naturally vegetarian. Always check that your mozzarella is vegetarian, as some varieties use animal-derived rennet. Most modern cheeses are vegetarian-friendly.
- → How do I make this gluten-free?
Simply substitute regular pasta with gluten-free pasta of your choice. Cook according to the package instructions until al dente. All other ingredients are naturally gluten-free.
- → What's the best way to serve this?
Serve immediately after assembly for warm pasta, or chill for 20-30 minutes for a refreshing cold salad. Either way, top with fresh basil and a light drizzle of olive oil before serving.