Summer Tomato, Basil and Fresh Mozzarella Pasta Salad

Name: Summer Tomato, Basil and Fresh Mozzarella Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) penne or fusilli pasta; kosher salt for pasta water, to taste; 1½ lb (680 g) ripe cherry or grape tomatoes, halved; 12 oz (340 g) fresh mozzarella (buffalo or cow's milk), cut into ½-inch cubes; 1½ cup (30 g) fresh basil leaves, torn by hand; ½ cup (120 ml) extra-virgin olive oil; 3 tablespoon (45 ml) fresh lemon juice; 1 clove (5 g) garlic clove, minced or grated; freshly ground black pepper, to taste; fine sea salt, to taste; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A light, refreshing no-cook pasta salad celebrating peak summer tomatoes, creamy fresh mozzarella, and fragrant basil. Dressed simply in good olive oil and fresh lemon juice, this salad comes together in minutes and tastes even better when the flavors meld for an hour. Perfect for picnics, potlucks, or as a side to grilled meats and fish.

Prep: 15 min
Cook: 10 min
Wait: 1 hr
Total: 1 hr 25 min
Makes: 6 servings (about 8 cups)

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Steps

Before you start

Use the freshest, ripest summer tomatoes you can find—they're the star of this salad
Choose good-quality extra-virgin olive oil and fresh basil for the best flavor
Cook the pasta al dente so it holds its shape when dressed
Bring all ingredients to room temperature before assembling (let mozzarella and tomatoes sit out 20 minutes if chilled)

1
Cook the pasta
- Bring a large pot of salted water (6 quarts) to a boil.
- Add the penne and cook according to package directions until al dente, usually 9–11 minutes.
- Stir occasionally so it doesn't stick.
- The pasta should be tender but still have a slight firmness when you bite it.
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Ready when: Pasta is tender but not soft; tastes slightly firm
Tip: Don't overcook the pasta—it will soften further as the warm salad sits and absorbs the dressing.
2
Drain and cool pasta
- Drain the pasta in a colander and spread it on a clean kitchen towel or parchment paper to cool to room temperature, about 10 minutes.
- Do not rinse it; the slight starch on the surface helps the dressing cling.
- Stir it gently once halfway through cooling so it doesn't clump.
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Ready when: Pasta is no longer hot to the touch
Tip: Cooling the pasta prevents the mozzarella from melting when combined.
3
Make the dressing
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, red pepper flakes (if using), and a pinch each of sea salt and black pepper.
- Taste and adjust seasoning—the dressing should be bright and garlicky with a pleasant acidity.
- Set aside.
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Ready when: Dressing is emulsified and well blended
Tip: Taste the dressing on a piece of cooled pasta—it should punch through without being too acidic or salty.
4
Combine pasta and dressing
- Transfer the cooled pasta to a large mixing bowl (4–5 quart capacity).
- Pour the dressing over it and toss gently with a large wooden spoon or salad tongs for about 1 minute, making sure every piece is coated.
- The pasta will glisten with oil.
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Ready when: All pasta is evenly coated with dressing
Tip: Don't add the fresh tomatoes or mozzarella yet—they'll release water and soften if they sit in the dressing too long.
5
Add tomatoes and mozzarella
- Gently fold in the halved cherry tomatoes and cubed fresh mozzarella, trying not to break the mozzarella pieces.
- Be gentle—the goal is to distribute them evenly without crushing them.
- Taste and adjust seasoning with a small pinch of sea salt and black pepper if needed.
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Ready when: Tomatoes and mozzarella are evenly distributed throughout
Tip: Keep the folding gentle so the mozzarella stays in distinct cubes rather than breaking apart.
6
Chill and meld flavors
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 4 hours).
- This allows the flavors to meld and the pasta to absorb the dressing.
- The salad can sit at cool room temperature (about 65°F / 18°C) for up to 2 hours if you're heading to a picnic or outdoor event.
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Ready when: Flavors are cohesive and pasta has absorbed dressing
Tip: If taking to a picnic, pack the torn basil separately and stir it in just before serving so it stays vibrant and aromatic.
7
Finish with fresh basil
- Just before serving, tear the fresh basil by hand and gently fold it into the salad.
- Do not stir vigorously—a few gentle folds distributes the basil without bruising the leaves.
- Serve at cool room temperature or chilled, and enjoy within a few hours of adding the basil.
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Ready when: Basil is distributed throughout and leaves are intact
Tip: Add the basil at the last moment so it stays bright green and aromatic instead of darkening or bruising.

Good to know

Tips

For a make-ahead picnic, transport the dressed pasta and vegetables in a sealed container, and pack the torn basil separately in a zip-top bag to add just before serving. The salad will stay fresh and flavorful for up to 2 hours at cool outdoor temperatures.
If your tomatoes are watery, halve them and scoop out some seeds and excess liquid with a small spoon before adding to the salad. This prevents the dressing from becoming diluted.
Use a vegetable peeler or microplane to create thin shavings of fresh Parmigiano-Reggiano cheese as a garnish just before serving—it adds a salty, umami note that complements the fresh flavors.
This salad is best served the same day it's made, while the basil is still vibrant. If you must make it ahead, store the basil separately and add it 30 minutes before serving.

Make ahead

The pasta can be cooked, cooled, and dressed 1 day ahead (without the tomatoes, mozzarella, and basil). Cover and refrigerate. The day of serving, stir in the tomatoes, mozzarella, and basil 30 minutes before eating so flavors are fresh.

Storage & reheating

Refrigerator (covered): up to 2 days, though basil and mozzarella are best within 4 hours of assembly. Freezer: not recommended due to the fresh mozzarella and basil. Room temperature (if at a picnic): up to 2 hours. The salad does not need reheating; serve chilled or at cool room temperature straight from the bowl.

Substitutions

fresh mozzarella (buffalo or cow's milk) → bocconcini (small fresh mozzarella balls), drained and halved. Bocconcini have the same creamy texture and require less cutting. Drain them well before adding to prevent excess water in the salad.
ripe cherry or grape tomatoes → heirloom or beefsteak tomatoes, cut into bite-sized chunks. Use whichever tomatoes are in season and taste the best. Cherry tomatoes hold their shape better, but larger tomatoes offer more intense flavor. Drain any excess liquid before adding.
fresh lemon juice → white wine vinegar or aged balsamic vinegar (use 2 tablespoon). White wine vinegar provides acidity without lemon's brightness; balsamic adds richness. Start with less and taste to balance the sweetness.
fresh basil leaves → fresh oregano or a mix of basil and mint. Oregano is more robust and works well with tomatoes. Mint adds a cool, unexpected note. Tear or chop gently to preserve oils and flavor.