Before you cook
Before you start Equipment you'll need
- Large pot — Boils pasta to al dente texture; needs sufficient capacity to allow pasta to cook evenly without sticking
- Colander — Drains cooked pasta thoroughly to remove excess water that would dilute the dressing
- Small mixing bowl — Combines vinaigrette ingredients (oil, vinegar, seasonings) before dressing the salad
- Whisk — Emulsifies oil and vinegar together for a cohesive dressing that coats pasta evenly
- Large serving bowl — Provides ample space to toss warm pasta with dressing and combine all fresh ingredients without spillage
- Cutting board — Safe surface for preparing fresh tomatoes, mozzarella, and basil with clean cuts
- Chef's knife — Sharp blade ensures clean cuts through tomatoes and mozzarella without crushing delicate ingredients
Safety Safety & allergen notes
- Keep hands and face away from the pot when bringing water to a boil - steam can cause burns
- Use a colander with a handle or pot holders when draining hot pasta to prevent burns from steam and hot water
- Keep knife blade pointed downward and fingers curled when mincing garlic and cutting mozzarella to avoid cuts
- Ensure cutting board is stable on the counter to prevent slipping while cutting vegetables
Non-negotiables Rules for success
-
Cook pasta to al dente, not beyond
Overcooked pasta becomes mushy and falls apart when tossed with dressing; al dente maintains firm texture that holds up to mixing
-
Cool pasta with brief cold water rinse immediately after draining
Stops the cooking process and prevents pasta from becoming soft and sticky; allows it to absorb dressing properly without becoming mushy
-
Add fresh basil and adjust seasoning just before serving
Basil loses flavor and color when mixed in advance; last-minute seasoning adjustment ensures proper salt balance since tomatoes and cheese release liquid over time
-
Toss gently when combining ingredients
Rough tossing breaks apart delicate fresh mozzarella pieces and crushes tomatoes, releasing excess liquid that makes the salad watery
-
Use room-temperature or slightly warm pasta
Cold pasta won't properly absorb the dressing flavors; warm pasta allows oil and vinegar to coat each piece evenly for better flavor distribution
Prep Get set first
About 8 min of prep
- Fill large pot with salted water
- Gather all ingredients (pasta, tomatoes, mozzarella, basil, oil, vinegar, garlic)
- Set up cutting board and knife
- Prepare small bowl and whisk for dressing
- Have large serving bowl ready
This is a quick 20-minute salad—most time goes to boiling pasta while you prep vegetables, so multitask the cooking and chopping steps.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Cook the pasta
Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
-
Drain and cool the pasta
Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.
-
Prepare the vegetables and cheese
While the pasta cooks, halve the cherry tomatoes and cut the fresh mozzarella into bite-sized pieces.
-
Make the dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, pepper, and red pepper flakes if using.
-
Combine pasta, tomatoes, and cheese
Transfer the cooled pasta to a large serving bowl and add the tomatoes and mozzarella.
-
Dress the salad
Pour the dressing over the pasta and toss gently to combine all ingredients.
-
Add fresh basil
Tear the fresh basil leaves and fold them into the salad just before serving.
-
Adjust seasoning
Taste and adjust seasoning as needed with additional salt and pepper.
Chef's notes
This salad is best served within a few hours of preparation to keep the basil fresh and vibrant.
If preparing ahead, keep the basil separate and add just before serving.
For a protein boost, add grilled chicken, white beans, or chickpeas.