Save to Pinterest I threw this together on a whim one scorching July afternoon when turning on the oven felt like a crime. The tomatoes from the market were so ripe they practically begged to be eaten raw, and I had a ball of mozzarella that needed using. What started as a lazy lunch became the dish I reached for every time someone asked me to bring something to a summer gathering. It's bright, it's easy, and it tastes like you tried way harder than you did.
The first time I brought this to a backyard barbecue, I watched it disappear before the burgers were even done. My friend's mom cornered me by the cooler and asked for the recipe, convinced I'd spent hours on it. I didn't have the heart to tell her I'd made it in my pajamas twenty minutes before leaving the house. That's the magic of this dish: it looks and tastes like something special, but it's really just good ingredients shaken hands and called it a day.
Ingredients
- Short pasta (300 g): Penne, fusilli, or farfalle all work beautifully here because their shapes grab onto the dressing and trap little nuggets of tomato and cheese.
- Cherry tomatoes (250 g, halved): Use the ripest ones you can find; their sweetness is the backbone of this salad and no amount of dressing can fix a bland tomato.
- Fresh mozzarella balls (200 g): The creamy, milky bocconcini or ciliegine are key; pre-shredded mozzarella will dry out and won't give you that luscious bite.
- Fresh basil (30 g, torn): Tear it by hand instead of chopping to avoid bruising, and add it just before serving so it stays bright green and fragrant.
- Garlic (1 small clove, minced): A little goes a long way here; it adds a subtle kick without overpowering the delicate mozzarella.
- Extra-virgin olive oil (3 tbsp): This is your flavor carrier, so use the good stuff; it makes the whole salad taste richer and more cohesive.
- Balsamic vinegar (1½ tbsp): The tangy sweetness ties everything together and keeps the salad from feeling too heavy.
- Honey (1 tsp): It balances the acidity of the vinegar and tomatoes, creating a dressing that tastes rounded instead of sharp.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, then drain and rinse it under cold water to stop the cooking and cool it down fast. This step is crucial because warm pasta will melt the mozzarella into a gloopy mess instead of keeping those perfect little cheese pillows intact.
- Prep the vegetables:
- While the pasta cooks, halve your cherry tomatoes, mince the garlic, and tear the basil leaves into bite-sized pieces. Toss them all into a large salad bowl so they have a minute to mingle and release their juices.
- Add the cheese:
- Halve the mozzarella balls and add them to the bowl with the tomatoes and basil. They'll start soaking up all those lovely flavors right away.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until it's smooth and emulsified. Give it a taste and adjust if you want more tang or sweetness.
- Toss it all together:
- Add the cooled pasta to the salad bowl and pour the dressing over everything, then toss gently with your hands or a big spoon until every piece is glossy and coated. Taste it and add more salt or pepper if it needs it, then serve right away or let it chill in the fridge for half an hour to let the flavors deepen.
Save to Pinterest There's something about eating this salad on a porch with a glass of cold white wine that makes summer feel like it's doing exactly what it's supposed to do. I've made it for picnics, potlucks, and weeknight dinners when I couldn't bear the thought of anything hot, and every time it reminds me that the best food doesn't have to be complicated. It just has to taste like sunshine and make you want another bite.
How to Make It Ahead
This salad actually improves after a few hours in the fridge because the pasta soaks up the dressing and the flavors blend together. I like to make it in the morning, let it chill all day, and give it a quick toss before serving. Just remember to bring it to room temperature for about fifteen minutes before you eat it so the olive oil loosens up and the cheese softens back to creamy.
Ways to Switch It Up
Once you've made this a few times, it becomes a canvas for whatever you have on hand. I've added grilled chicken when I wanted something heartier, tossed in arugula for peppery bite, and even stirred in sun-dried tomatoes when my garden tomatoes weren't quite ripe yet. One friend swears by adding diced avocado at the last second, and honestly, she's not wrong.
Serving Suggestions
This salad plays well with just about anything you'd serve at a summer meal: grilled meats, crusty bread, cold beer, or even just a handful of pretzels if you're keeping it casual. It's substantial enough to be a main dish if you double the mozzarella or add some protein, but it's also the perfect side that doesn't compete with whatever else is on the table.
- Drizzle a little extra balsamic glaze on top right before serving for a glossy, restaurant-style finish.
- Serve it in individual mason jars for picnics or packed lunches so everyone gets an even distribution of pasta, cheese, and tomatoes.
- Pair it with garlic bread or focaccia to soak up every last bit of dressing at the bottom of the bowl.
Save to Pinterest This is the kind of recipe that earns a permanent spot in your rotation without you even realizing it. Make it once and you'll find yourself craving it every time the weather warms up.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta shapes like penne, fusilli, or farfalle hold the ingredients well and provide a pleasant texture.
- → Can I prepare this dish ahead of time?
Yes, chilling it for about 30 minutes enhances the flavors, making it a great make-ahead option.
- → How can I make it dairy-free?
Substitute fresh mozzarella with vegan cheese alternatives to keep it dairy-free while maintaining creaminess.
- → What is the best way to enhance the dressing?
Adding a drizzle of balsamic glaze before serving provides an extra tangy sweetness and depth.
- → Is it possible to add protein to this dish?
Grilled chicken or prosciutto can be incorporated for additional protein and savory notes.