Ingredients
Scale
- 12 oz short pasta (penne, rotini, or bow ties)
- 2 cups juicy tomatoes, diced (Roma or vine-ripe)
- 1/4 cup red onion, thinly sliced (optional)
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, torn or chopped
- 1/3 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar (optional)
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- Crushed red pepper flakes, toasted pine nuts, or a squeeze of lemon (optional toppings)
Instructions
- Cook the pasta according to package instructions; drain and let cool. Drain well and spread on a baking sheet to cool faster and prevent clumping.
- In a large bowl, combine the cooled pasta, diced tomatoes, mozzarella balls, and chopped basil. Toss gently so the ingredients are evenly distributed without smashing the tomatoes.
- Drizzle with olive oil, and season with salt and pepper to taste. Add the balsamic vinegar if using, and adjust salt and pepper as needed.
- Toss gently to combine all the ingredients. Use a large spoon to lift and fold so the cheese and basil remain intact.
- Serve immediately or refrigerate for an hour to let the flavors meld. Chill for up to an hour for deeper flavor, then serve cold or at room temperature.
Notes
Cool pasta completely before tossing to prevent wilting the basil and melting the cheese. Store in an airtight container in the fridge for up to 3–4 days; add fresh basil just before serving if possible.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Caprese, Pasta Salad, Summer Recipe, Vegetarian, Easy Recipe