Pin It One summer afternoon, my neighbor brought over a bowl of something that made the whole kitchen smell like sunshine and basil. She'd thrown together tomatoes, mozzarella, and pasta in minutes, and I realized I'd been overthinking salads my entire life. That simple gesture turned into one of those dishes I make constantly now, especially when I want something that tastes like actual effort but requires almost none.
I made this for a potluck last June when the farmers market was bursting with perfect tomatoes. Someone asked for the recipe while they were still eating, which is always when you know you've got something good. Now it's become my default dish when I need to contribute something that tastes fresh but won't stress me out.
Ingredients
- Short pasta (penne, fusilli, or farfalle), 300 g: The shape matters because it catches the dressing and holds onto the tomatoes and basil instead of letting everything slide off.
- Cherry tomatoes, 250 g, halved: Buy them at peak ripeness when they smell like tomatoes and feel heavy for their size, or the whole salad falls flat.
- Fresh mozzarella balls (bocconcini or ciliegine), 200 g, drained and halved: The fresher the better, and draining them matters so they don't make your salad watery.
- Fresh basil leaves, 30 g, torn: Tear them by hand instead of cutting so they don't bruise and turn black around the edges.
- Garlic, 1 small clove, minced: One clove is enough to add flavor without overpowering the delicate cheese and tomatoes.
- Extra-virgin olive oil, 3 tbsp: Don't skimp here because it's basically half your dressing and needs to taste good on its own.
- Balsamic vinegar, 1½ tbsp: The acidity brightens everything and keeps the salad from tasting flat.
- Honey or maple syrup, 1 tsp: A tiny bit of sweetness balances the vinegar and makes the whole thing feel complete.
- Sea salt, ½ tsp, and black pepper, ¼ tsp: These amounts are a starting point, not gospel, so taste as you go.
Instructions
- Get the pasta ready:
- Bring a large pot of salted water to a boil and cook the pasta until it's al dente, which means it still has a tiny bit of resistance when you bite it. Drain it and immediately rinse it under cold water so it stops cooking and cools down fast.
- Build the base:
- In your large bowl, combine the halved tomatoes, minced garlic, and torn basil. Let these sit together for a minute so the flavors start introducing themselves.
- Add the mozzarella:
- Gently fold in the drained mozzarella balls so they're distributed throughout without getting crushed.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it looks emulsified and smooth. Taste it on a piece of the cooled pasta to make sure it's balanced.
- Bring it all together:
- Pour the dressing over the pasta and vegetables, then toss everything gently until every strand of pasta is coated. You want to be careful here so the mozzarella stays in pieces instead of breaking apart.
- Taste and serve:
- Give it a taste and adjust the salt or vinegar if needed. You can serve it right away if you like it at room temperature, or chill it for 30 minutes if you prefer it cold and want the flavors to meld more.
Pin It There was a moment at that potluck when someone tasted this and closed their eyes like they were transported somewhere. It reminded me that the simplest dishes, made with real ingredients and no shortcuts, are often the ones people remember. That's when I stopped worrying about impressing people with complexity and started focusing on making things that actually taste good.
Choosing Your Pasta Shape
The shape of your pasta matters more than you'd think. Short, chunky shapes like penne or fusilli create little pockets that catch the dressing and the tomato juices, so every bite has flavor. Farfalle (bow ties) does this too and looks cheerful in the bowl. Avoid long pasta like spaghetti because it just slides around and doesn't hold onto anything.
The Tomato Question
Cherry tomatoes are ideal for this because they stay relatively firm and their smaller size means they're more likely to be sweet. But if you find a container of regular tomatoes that smell incredible, cut them into chunks instead and drain off some of the excess juice. The difference between a mediocre tomato and a perfect one will change your entire dish.
Timing and Storage
This salad is best assembled close to when you're going to eat it, though you can prep everything ahead and combine it just before serving. If you do make it in advance, keep the dressing separate and add it only when you're ready to eat so the pasta doesn't absorb all the liquid and get soggy. Leftovers keep for a day in the fridge, though the mozzarella will firm up and the basil will darken.
- Assemble within 30 minutes of eating for the best texture and freshness.
- If you need to make it ahead, dress it lightly and add more dressing right before serving.
- Keep any leftover balsamic glaze drizzle separate until the last second for maximum impact.
Pin It This dish has become my shorthand for summer entertaining because it proves that sometimes the best food is the least fussy. It's the kind of recipe that reminds you why cooking is worth doing at all.
Recipe FAQs
- → What type of pasta works best?
Short shapes like penne, fusilli, or farfalle hold the dressing well and blend nicely with the ingredients.
- → Can I prepare this dish ahead of time?
Yes, chilling it for about 30 minutes allows the flavors to meld beautifully without losing freshness.
- → How can I make it dairy-free?
Substitute mozzarella with a vegan cheese alternative to keep the creamy texture without dairy.
- → Is it suitable for vegetarians?
Absolutely, it’s vegetarian-friendly while still being satisfying and flavorful.
- → What enhances the flavor before serving?
A drizzle of extra balsamic glaze adds a sweet and tangy finish that complements the fresh ingredients.