20-Minute Weeknight Pasta Caprese


20-Minute Weeknight Pasta Caprese

4 Servings

Prep time: 10 minutes | Cook time: 10 minutes


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Non-stick Pan
  • Rubber Spatula or Woden Spoon
  • Large Serving or Mixing Bowl


  • 2 tablespoons extra-virgin olive oil, separated
  • 2 pints grape tomatoes
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 ½ cups leftover pasta (macaroni, small shells, fusilli, rigatoni, etc.)
  • 8 ounces mozzarella pearls, or one mozzarella ball torn into bite-sized pieces
  • 2 teaspoons balsamic vinegar (or whichever vinegar you have on hand)
  • 3-4 fresh basil leaves, torn
  • Optional: Pre-cooked protein of choice (Grilled chicken, salmon, or shrimp work great!)


  1. Heat olive oil

    Combine the olive oil, tomatoes, and salt in a large, nonstick skillet over medium heat.

  2. Cook tomatoes

    Cook, stirring occasionally, until the tomatoes have started to burst and the olive oil has a light red hue, about 10-12 minutes.

  3. Transfer tomatoes

    Transfer tomatoes and their juices to a large bowl.

  4. Toss

    Toss in pasta, mozzarella, 1 tablespoon olive oil, vinegar, basil, protein of choice (if using), and salt and pepper to taste.