Basil Pasta Salad with Mozzarella and Cherry Tomatoes
This basil pasta salad is a weeknight hero when you want something fresh, fast, and full of bright summer flavors. Tender pasta, creamy mozzarella pearls, and juicy cherry tomatoes get tossed in a simple balsamic vinaigrette, then finished with handfuls of fragrant fresh basil.
It comes together in about 25 minutes and tastes even better after a short rest, so it’s perfect for making ahead for lunches, picnics, or a quick side with grilled meats.
Why This Pasta Salad Works
The combination of cool pasta, sweet tomatoes, and soft mozzarella is a classic for good reason. But what makes this one stand out is the generous amount of fresh basil woven through every bite. It turns a simple side into something you’ll want to eat all summer long.
The dressing is just five pantry ingredients and comes together in a minute. Because it’s lighter than a creamy dressing, the basil stays the star, and the salad never feels heavy.
I keep coming back to this recipe because it’s endlessly adaptable. Add grilled chicken, swap in feta, or toss in a handful of arugula for a little peppery bite. It works no matter what you throw in.
Ingredients
- 8 oz short pasta, such as rotini or fusilli: any shape with ridges holds the dressing well
- 1 pint cherry tomatoes, halved: use the ripest you can find
- 8 oz fresh mozzarella pearls (ciliegine): or one large ball torn into bite-size pieces
- 1 cup packed fresh basil leaves, roughly torn, plus extra for garnish
- ¼ cup extra-virgin olive oil: a good quality one adds flavor
- 2 tbsp balsamic vinegar
- 1 garlic clove, minced very finely
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- Pinch of sugar (optional): helps round out the acidity
Variations / Substitutions
- Swap the cheese: Feta or fresh goat cheese give a tangier salad.
- Add protein: Grilled chicken, shrimp, or even canned chickpeas make it a main dish.
- Go nutty: Toasted pine nuts or slivered almonds add crunch.
- Change the herbs: Try half basil, half mint for a brighter finish.
- Dairy-free: Omit the cheese and stir in diced avocado just before serving.
If you like this, you’ll also want to try a classic Caprese Salad with Balsamic Glaze.
How to Make Basil Pasta Salad
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain and rinse under cold water until the pasta is cool to the touch, then shake off excess water.
The goal here is pasta that’s tender but still has a little bite. Overcooked pasta will turn mushy once it sits in the dressing, so pull it off the heat as soon as it’s just done. Rinsing stops the cooking and washes away starch that can make the salad gummy.
Step 2: Whisk the Vinaigrette
In a small bowl, whisk together the ¼ cup olive oil, 2 tbsp balsamic vinegar, minced garlic clove, ½ tsp salt, ¼ tsp pepper, and the pinch of sugar if using. Whisk for about 1 minute, until the mixture is emulsified and looks smooth.
The garlic should be very finely minced so it disperses its flavor without leaving raw chunks. Use a rasp grater if you like a smoother dressing. Taste and adjust the vinegar or salt to your liking.
Step 3: Toss the Salad Together
In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, and torn fresh basil. Pour the dressing over and toss gently for about 30 seconds, until everything is coated and the basil is evenly distributed.
Make sure the pasta is fully cool before adding the basil, or the heat will wilt the leaves too quickly. If the pasta is even a little warm, the basil will darken and lose its brightness.
Step 4: Finish with Fresh Basil and Serve
Transfer the salad to a serving platter or bowl. Scatter over a few extra whole basil leaves and a fresh crack of black pepper. Serve at room temperature or chill for 30 minutes if you prefer it cold.
The salad will be prettiest just after you garnish it, with the bright green basil against the red tomatoes and white mozzarella. A light drizzle of balsamic glaze on top right before serving adds a touch of sweetness and a restaurant-worthy finish.
Tips for the Best Basil Pasta Salad
- Let the salad rest for 30 minutes at room temperature before serving. This gives the flavors time to meld, especially the garlic in the dressing.
- If making it for a picnic or potluck, keep the dressing separate and toss just before serving to keep the pasta from soaking up too much liquid and getting soggy.
- For the creamiest mozzarella, bring the pearls to room temperature before adding them. Cold cheese straight from the fridge can be firm and less flavorful.
- Don’t overdress the salad. Start with about three-quarters of the dressing and toss, then add more if needed. You want a light coat, not a pool at the bottom.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days. The pasta will absorb some of the dressing, so drizzle with a little olive oil or reserved dressing before serving leftover portions. Add fresh basil leaves just before eating, as they will wilt if left overnight.
What Goes Well With Basil Pasta Salad
This salad pairs especially well with grilled proteins, where the fresh basil cuts through the smoky char. Try it alongside grilled lemon chicken, skewers, or a simple pan-seared salmon filet. It also makes a great side for burgers at a cookout. If you want to keep it vegetarian, serve it with grilled eggplant or zucchini.
Frequently Asked Questions
Can I use dried basil instead of fresh?
No. Dried basil won’t give the same bright, aromatic flavor. This salad relies on the freshness of the herb, so fresh basil is key.
What’s the best pasta shape for this salad?
Short shapes with ridges, like rotini or fusilli, are ideal because they catch the vinaigrette in all their grooves. Penne or farfalle work well too.
Can I make this salad a day ahead?
Yes, you can cook the pasta and whisk the dressing a day ahead. Store them separately in the fridge. Combine with the tomatoes, mozzarella, and fresh basil just before serving so everything stays vibrant.
Is this salad served warm or cold?
It’s best at room temperature or slightly chilled. If it’s been in the fridge, let it sit out for 15 minutes before serving so the olive oil dressing loosens up.
Basil Pasta Salad Recipe
Ingredients
Method
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water until cool.
- Whisk together olive oil, balsamic vinegar, garlic, salt, pepper, and sugar until emulsified.
- In a large bowl, combine cooled pasta, tomatoes, mozzarella, and torn basil. Pour dressing over and toss gently.
- Transfer to a serving dish, garnish with extra basil and black pepper, and serve at room temperature or chilled.
