This is the simplest, summeriest pasta salad in the world, but also one of the best. It makes the most of peak tomato season, which, as any tomato lover knows, is all too short.

The recipe is a pasta variation of Caprese salad, and in addition to fresh basil and mozzarella, it also features fresh corn, which is also at its very best at this time of year. The kicker is the addition of roasted garlic in the dressing, which adds a mellow garlicky flavor and takes this vegetarian salad to a whole other level.

Tomato Mozzarella Pasta Salad Ingredients

This tomato mozzarella basil pasta salad is simple summertime eating at its finest. The ingredient list for this recipe is short and simple, basically a Caprese salad mixed with pasta and a vinaigrette. The only thing that takes any planning is roasting the garlic, but boy, is it worth it. I recommend roasting more garlic than you need for this salad and using it in different ways throughout the week.

• Dried pasta – You can use any chunky shape you like, such as bowties, macaroni, rotini, or penne. I used rotini here, but you can keep changing it up!
• Corn – Please use fresh corn for this! Four ears of corn will give you about 2 cups of kernels, but the amount doesn’t have to be exact.
• Tomatoes – Make sure your tomatoes are perfectly ripe, but not too soft, or they will start to fall apart. You can use diced or cubed large tomatoes, or if you prefer, use halved cherry or grape tomatoes. Any color works and a combo of colors can be very pretty.
• Mozzarella – Definitely try and get fresh mozzarella for this salad. The more delicate flavor goes perfectly with the fresh produce and you’ll love the creaminess and softness of the texture in this salad.
• Fresh basil – If you want to play around with other fresh herbs like oregano, please do so!
• Extra-virgin olive oil
• Roasted garlic – Yes, a whole head! When garlic is roasted, the flavor mellows considerably and takes on a smoky sweetness. It’s a far cry from using a whole head of raw garlic, which would be unpleasantly overpowering. But use less to start if you feel skittish — you can taste the dressing and then add more as desired. Use a fork to mash it into the dressing so it blends in nicely, but don’t worry about any little chunks that don’t blend in smoothly. It will also meld into the salad.
• Kosher salt and freshly ground pepper to taste – Be generous with the salt and pepper.

Tomato Mozzarella Pasta Salad: The best ingredients of summer all come together is a beautiful pasta salad recipe.

Tweet This

Variations

I know I just said to leave the salad alone, but if you want to switch things up a bit, try the following!

• It’s also good to note that this would be fantastic with couscous instead of pasta. Whole grain pastas are another option for a little nutritional boost.
• If you don’t have the time to roast the garlic, you can add 1/2 teaspoon finely minced garlic or 1/2 a minced onion instead.
• Balsamic vinegar – If you have a bottle of the good stuff, this is the time to break it out! Just a little bit adds a sweet tartness to the vinaigrette.
• Add some cubed grilled chicken to make it into a more robust main course (clearly, this is then not a vegetarian salad).
• A little trick to save time is cooking the corn with the pasta for the last two minutes. Or, use grilled corn kernels instead of adding the corn to the pasta cooking water for a smokier flavor.
• Add some kalamata olives or other olives of your choice.

How to Make Tomato Mozzarella Pasta Salad

1. Bring a large pot of water to a boil. Generously salt the water and return to a boil. Cook the pasta according to the package directions. During the last two minutes of cooking, add the ears of corn. When you drain the pasta, take out the ears of corn and let cool. Quickly rinse the pasta in cool water to stop the cooking, drain well, and turn it into a serving bowl.
2. Remove the corn from the cobs with a knife or a corn stripper. 
3. Add the corn, tomatoes, mozzarella, and half of the basil to the pasta.

4. In a small container, combine the olive oil, roasted garlic, balsamic vinegar, salt, and pepper and shake to combine. Pour the dressing over the pasta salad and toss well to combine. Taste and adjust seasonings (be generous with the salt). 

5. Sprinkle the remaining basil over the top and serve at room temperature.

Other Pasta Salad Recipes to Try

• Pasta Salad with Chicken and Chipotle Dressing
• Simple Vegetarian Pasta Salad
• Pasta Salad with Salmon and Creamy Cilantro Dressing
• Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette
• Greek Chicken Pasta Salad