One summer, I went through a phase I now call “the tomato obsession.” I’d buy those little cherry tomatoes by the pint, swearing they’d last the week, and then somehow they’d all be gone before Tuesday. I blamed “snacking,” but really it was me standing over the sink with a salt shaker like some kind of produce gremlin.

That was the same year I started making this Caprese Pasta Salad. I had a barbecue to go to and no time to make something fancy, so I tossed cooked pasta with the same ingredients I’d use for a Caprese salad—mozzarella, tomatoes, basil—and a quick vinaigrette made from pantry stuff. It was gone within minutes. Even the guy who claimed to “not really like pasta salad” took seconds. I don’t trust that guy’s taste in music, but I trust his second helping.

Now I make this every summer (and occasionally in the dead of winter when I need to pretend it’s summer). It’s light, colorful, and it gets better the longer it sits. Basically, it’s the low-effort miracle that shows up when you need it most.

Ingredients You’ll Need For Salad

12 oz bowtie pasta
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, cubed or in mini balls
1 cup fresh basil leaves, torn

Ingredients You’ll Need For Dressing

1/4 cup olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp honey (optional)
Salt and black pepper, to taste

Boil the Pasta Like You Mean It

Start with 12 ounces of short pasta—rotini, penne, or bowties all work. Cook it in generously salted water until just al dente. You want it tender but still with a tiny bite. Drain it, then rinse with cool water so it doesn’t keep cooking and turn mushy.

If you’ve ever forgotten to salt your pasta water before, consider this your redemption arc. It makes a huge difference. The pasta should taste seasoned before you even add dressing.

Chop, Tear, and Toss

While the pasta cools, halve about 2 cups of cherry or grape tomatoes. Tear a handful (about 1 cup loosely packed) of fresh basil leaves—no need to be precious here; the rough edges actually help release flavor. Then grab 8 ounces of fresh mozzarella. The little balls are cute and convenient, but if all you’ve got is a big ball, just cut it into small chunks.

Put it all in a big bowl and admire your work. It’s already pretty, and you haven’t even dressed it yet.

Make the Dressing That Brings It All Together

In a jar or small bowl, whisk together:

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, finely minced (or grated, if you want to be fancy)
1 teaspoon Dijon mustard
1 teaspoon honey (optional but balances the acidity)
Salt and black pepper to taste

Shake or whisk until it looks smooth and glossy. Taste it. If it makes you want to dip a piece of bread in it, you nailed it.

Bring the Band Together

Pour the dressing over the cooled pasta, tomatoes, basil, and mozzarella. Toss gently until everything’s coated and shiny. Taste again for seasoning—this is where you add a pinch more salt or a grind of pepper if it needs a little something.

You can serve it right away, but if you’ve got time, let it sit for 20–30 minutes at room temp so the flavors really get to know each other.

🔍 Recipe Notes & Tips

If you only have dried basil, don’t do it—just skip the herb or add a sprinkle of Italian seasoning to the dressing. Dried basil is fine in soup, not here.
Add-ins welcome: sliced olives, diced avocado, or grilled chicken if you want to bulk it up.
For gluten-free folks, use your favorite GF pasta, but rinse it extra well—it tends to get sticky.
If your mozzarella releases too much liquid, just drain it before tossing.

🍽️ Serving Suggestions

Serve it cold at a cookout next to grilled chicken or burgers.
Scoop it into lettuce cups for a fresh lunch.
Eat it straight from the fridge on a hot day when you can’t face turning on the stove.

🎯 Make it Work for

Backyard barbecues
Weeknight dinners when you “don’t really want to cook”
Summer picnics or potlucks
Midnight fridge raids that somehow feel classy

📦 Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up dressing as it sits, so you may want to drizzle in a little extra olive oil or vinegar before serving again. It actually tastes better the next day, like it’s had time to think about its choices.