Pin It Summer hit differently the year my neighbor taught me that pasta salad didn't have to be heavy or forgettable. She'd just returned from Italy with basil seeds and this unbothered way of throwing together whatever was ripe in the garden. I watched her tear basil by hand instead of chopping it, halve the warmest tomatoes, and cradle fresh mozzarella like it was something precious. That simple act of respect for good ingredients changed how I thought about cold pasta forever.
I made this for a picnic in late June, packed it in a glass container and drove it an hour down the coast. When we opened it, the dressing had settled into every curve of the pasta, the mozzarella had softened just enough, and somehow the basil tasted even more alive than it did at home. My partner took one bite and said nothing, which was everything. We almost forgot to share it with anyone else.
Ingredients
- Short pasta (300g penne, fusilli, or farfalle): Choose whatever shape you like to eat because the shape is the only real difference; they all cradle the dressing the same way.
- Salt for boiling (1 tsp): Seems like nothing but it's the first chance to season the pasta itself, not just dress it afterward.
- Cherry tomatoes (250g, halved): Pick the ones that smell like tomato when you hold them to your nose; that's your signal they're ready.
- Fresh garlic (1 small clove, minced): One clove is enough because it's raw and will assert itself, especially after a few hours in the fridge.
- Fresh basil leaves (30g, torn): Tear them by hand the moment before you need them; bruised basil turns dark and bitter surprisingly fast.
- Fresh mozzarella (200g bocconcini or ciliegine, halved): Drain it well and use it the same day you buy it, when it still has that delicate texture that makes the whole dish sing.
- Extra-virgin olive oil (3 tbsp): This is where quality actually matters because it's not cooking away; use something you'd drink from a spoon.
- Balsamic vinegar (1½ tbsp): The real stuff costs more but a little goes so far you won't use much before it's gone.
- Honey or maple syrup (1 tsp): This softens the vinegar's sharpness and makes the dressing round instead of aggressive.
- Sea salt (½ tsp): Combined with the salt already in the pasta water, this is your final seasoning checkpoint.
- Freshly ground black pepper (¼ tsp): Grind it fresh because pre-ground pepper tastes like dust by comparison.
Instructions
- Boil the pasta until it's just shy of breaking:
- Get the water rolling hard, salt it so it tastes like the sea, then add the pasta and stir it once to separate the pieces. Set a timer for one minute less than the package says; that's when you fish out a piece and bite it to check for that slight resistance in the center.
- Cool it down the moment it's done:
- Drain it through a colander and run cold water over it while you use your hands to toss the strands around, breaking up any clusters. This stops the cooking immediately and keeps the pasta from turning to mush while everything else is assembled.
- Build the salad like you're setting a table:
- In a large bowl, scatter the tomato halves first, sprinkle the minced garlic over them so it gets to know them, then tear the basil over that. Add the mozzarella pieces gently, as if you're placing flowers in a vase.
- Make the dressing without overthinking it:
- Whisk the olive oil, balsamic, honey, salt, and pepper together in a small jar or bowl until it looks emulsified and creamy rather than separated. Taste it on your finger before it meets the salad; you should want to drink it.
- Bring it all together with restraint:
- Pour the dressing over the cooled pasta, then add the pasta to the tomato and mozzarella mixture. Toss everything gently with your hands or two spoons, turning it over itself instead of stirring aggressively, so the mozzarella stays in pieces.
- Let it rest if you can:
- Serve it right away if you're hungry, but if you have 30 minutes, cover it and let it chill so the flavors have time to find each other. Taste it one more time before serving and adjust salt and pepper if needed.
Pin It There's a memory I hold onto from that same summer, standing in my kitchen on an ordinary Tuesday night, eating this straight from the bowl while leaning against the counter. No occasion, no guests, just me and something I'd made that tasted bright and alive. It reminded me that good food isn't always about impressing people; sometimes it's about knowing you can give yourself something small and true.
When to Serve This
This salad loves warm weather and outdoor tables, but it's also secretly perfect for tired weeknights when you need to eat something that feels intentional without spending energy on cooking. It travels well to picnics, potlucks, and those meals where you eat standing up in a kitchen at eleven at night. Make it in the morning and it'll be even better by evening, the pasta having absorbed the dressing like it's been waiting for it all along.
How to Make It Your Own
The skeleton of this recipe is strong enough to hold your experiments without falling apart. Some people add grilled chicken or thin slices of prosciutto if they want something more substantial; others swap in vegan cheese and never look back. You can punch up the garlic if you're brave, or leave it out if you prefer the tomato and basil to speak for themselves. The only rule is to taste as you go and trust what your palate is telling you.
Storage and Leftovers
This salad keeps in the refrigerator for up to two days, though the mozzarella will soften and the basil will darken, which isn't wrong, just different. If you want to store it longer, keep the dressing separate and add it just before eating; the pasta will hold for three days in an airtight container. Some people add a drizzle of balsamic glaze just before serving as a final flourish, which catches the light and makes the whole bowl look like you tried harder than you did.
- Always bring it to room temperature for 10 minutes before eating if it's been in the fridge, so the flavors wake up again.
- If the dressing has absorbed completely, taste it and add a little more olive oil and vinegar to bring it back to life.
- This is one of those dishes that tastes better on day two because everything has had time to know each other.
Pin It This recipe is a gentle reminder that the best meals are built on respect for good ingredients and the patience to let them be themselves. I hope it becomes something you make often and think about warmly.
Recipe FAQ
- → What pasta types work best in this dish?
Short pasta varieties like penne, fusilli, or farfalle are ideal as they hold the dressing well and mix evenly with the ingredients.
- → Can this salad be prepared ahead of time?
Yes, it can be chilled for about 30 minutes to enhance flavor, but it's best enjoyed fresh to keep the mozzarella texture.
- → How can I make this dish dairy-free?
Swap mozzarella for a plant-based cheese alternative to maintain creaminess while keeping it dairy-free.
- → Is there a way to add protein to the dish?
Adding grilled chicken or prosciutto can boost protein content and add a savory element to the dish.
- → What dressing ingredients are used for this flavor?
The dressing combines extra-virgin olive oil, balsamic vinegar, honey or maple syrup, sea salt, and freshly ground black pepper for a balanced tangy-sweet finish.
- → Can gluten-free pasta be used?
Absolutely, gluten-free pasta works well, ensuring the dish accommodates dietary preferences without sacrificing taste.