Save to Pinterest I threw this together on a humid June afternoon when the farmers market had just opened for the season and I couldn't resist buying far too many cherry tomatoes. The kitchen was too warm for anything heavy, so I grabbed what was left in the fridge and ended up with something that tasted like summer in a bowl. It wasn't planned, but sometimes the best meals happen when you're just trying to use what you have before it goes bad.
The first time I made this for a potluck, I watched three people go back for seconds before the main course even came out. One friend asked if I'd used some secret ingredient, but really it was just good tomatoes and not overthinking it. Now it's my default dish when I need to bring something that looks impressive but won't leave me stressed in the kitchen all morning.
Ingredients
- Short pasta (penne, fusilli, or farfalle): Fusilli holds the dressing beautifully in its spirals, but honestly any shape works as long as you don't overcook it into mush.
- Cherry tomatoes: Go for the ripest ones you can find because they're the star here, and out-of-season tomatoes will make this taste like regret.
- Fresh mozzarella balls: The little bocconcini are perfect because they're already bite-sized, but I've torn up a big ball in a pinch and it worked just fine.
- Fresh basil leaves: Tearing them by hand instead of chopping keeps them from bruising and turning dark too quickly.
- Garlic: Just one small clove minced finely so it melts into the dressing without overpowering the delicate flavors.
- Extra-virgin olive oil: Use the good stuff because you'll actually taste it, not the bottle you bought three years ago for roasting vegetables.
- Balsamic vinegar: A decent balsamic makes all the difference, it should be slightly sweet and tangy, not harsh.
- Honey or maple syrup: Just a touch to balance the acidity and bring everything into harmony.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Drain it and rinse under cold water immediately so it stops cooking and cools down for the salad.
- Prep the tomatoes and herbs:
- Halve those cherry tomatoes and toss them into a large bowl with the minced garlic and torn basil. The tomatoes will start releasing their juices and creating a natural dressing base.
- Add the mozzarella:
- Drain the mozzarella well and halve the balls, then add them to the bowl. If they're too wet, they'll water down your dressing.
- Make the dressing:
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it's smooth and emulsified. Taste it and adjust if it needs more sweetness or tang.
- Combine everything:
- Add the cooled pasta to the bowl and pour the dressing over top. Toss gently so everything gets coated without crushing the tomatoes or mozzarella.
- Serve or chill:
- You can eat this right away, but letting it sit in the fridge for 30 minutes lets the flavors deepen and marry together beautifully.
Save to Pinterest I remember bringing this to a backyard barbecue where someone had already made a pasta salad, and I felt awkward showing up with the same thing. But mine disappeared first, and the host quietly asked for the recipe while scraping the last bits from the bowl. It reminded me that simple food made with care will always win over something complicated and overthought.
Serving Suggestions
This works as a light main dish on its own, or you can serve it alongside grilled chicken, fish, or steak. I've also packed it for picnics and beach days because it holds up well without refrigeration for a few hours. If you want to make it more filling, toss in some white beans or chickpeas for extra protein and texture.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. The pasta will soak up some of the dressing as it sits, so you might want to drizzle a little extra olive oil and balsamic over it before serving again. I actually prefer it the next day when everything has melded together and the flavors are more pronounced.
Variations and Swaps
You can easily make this vegan by swapping the mozzarella for a plant-based cheese or just leaving it out and adding more vegetables like diced cucumber or bell pepper. For a heartier version, toss in some grilled chicken, salami, or prosciutto. If you want a little kick, add a pinch of red pepper flakes to the dressing or scatter some arugula on top for a peppery bite.
- Try whole wheat or chickpea pasta for a different texture and extra fiber.
- Swap the balsamic for red wine vinegar if you want something a bit sharper.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even on days when you really don't. Keep it in your back pocket for summer gatherings, last-minute lunches, or whenever you need something that feels special without the stress.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle hold the ingredients well and maintain a pleasant texture when tossed with the dressing.
- → How can I make the dish dairy-free?
Replace fresh mozzarella with a vegan cheese alternative to keep the creamy texture without dairy.
- → Is it better to serve this dish immediately or chilled?
Serving chilled after 30 minutes allows the flavors to meld, enhancing the overall taste, but it can also be enjoyed right after mixing.
- → Can I add protein to this salad?
Yes, grilled chicken or prosciutto complement the fresh ingredients well for an added protein boost.
- → What are suitable alternatives to enhance flavor?
Drizzling extra balsamic glaze before serving adds a sweet tang, enriching the dish’s complexity.