Pasta Caprese

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Serves 12 servings
Prep time

This is one of my all time favorite summer salads when tomatoes are in season. The longer it sits, the better it gets! It’s best served at room temperature.


  • 1 Pound
    plum tomatoes, seeded and coarsely chopped
  • 8 Ounces
    fresh mozzarella, cut into chunks
  • 3 Tablespoons
    extra virgin olive oil, plus additional to drizzle on pasta
  • 3-4 Grams
    crushed garlic cloves
  • 1-2 Tablespoon
    balsamic vinegar
  • red pepper flakes, to taste
  • 1/2 Cup
    chopped fresh basil
  • 1 Pound
    penne pasta


  1. Mix tomatoes, mozzarella, 3 Tb oil, garlic, vinegar and red pepper flakes in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.

  2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, and drizzle with olive oil to prevent sticking. Let cool, then add tomato mixture and toss gently to blend. Season with salt and pepper and serve.