Caprese Pasta Salad

This recipe is ideal for a group, especially when super sweet sungold or cherry tomatoes are in peak season.  The best part - it can be made ahead and served at room temperature, so there is limited fuss when your guests arrive.  We would suggest making extra for leftovers, but no matter how much we make, we can't seem to accomplish that goal!

  • Serves: 8
  • Cook Time: 10 minutes
  • Prep Time: 90 minutes
  • Ready-in: 100 minutes
  • 2 pint Sungold or Sweet Cherry Tomatoes (halved)
  • 2 balls Mozzarella (chopped into bite-size pieces)
  • 0.25 + 2 tbsp, divided Olive Oil
  • 0.67 cup Fresh Basil (julienned)
  • 4 cloves Garlic (minced or grated)
  • 2 + extra to salt water for pasta Kosher Salt
  • 1 teaspoon Black Pepper (freshly ground)
  • 1 pound Pasta (Orzo or Fusilli recommended)
  1. In a large bowl, gently stir together tomatoes, mozzarella, 1/4 cup of olive oil, basil, garlic, salt and pepper. Let stand at room temperature for 1 hour, allowing flavors to blend.
  2. For the pasta, in a medium pot, bring salted water to a boil over high heat. (Make sure the water is very well salted. This is the only opportunity to really flavor the noodles.) Add the pasta and cook until tender. Drain well and place in a large bowl.
  3. Toss pasta with 2 tbsp olive oil and allow to cool for 20 minutes.
  4. Add remaining 2 tbsp olive oil and tomato mixture to pasta, tossing to coat. Adjust seasoning if necessary.
  5. Serve at room temperature.