Description
A refreshing Caprese Pasta Salad with mozzarella, tomatoes, and basil tossed in olive oil and finished with a sweet balsamic glaze—perfect for summer meals.
Ingredients
- 12 ounces pasta (rotini, penne, or bowtie)
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella (diced or mozzarella balls)
- 1/2 cup fresh basil, chopped or torn
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- Optional: olives, diced avocado, sliced red onion, grilled chicken or shrimp
Instructions
1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool, then set aside.
2. In a small saucepan, combine balsamic vinegar and honey (or brown sugar). Bring to a simmer over medium heat, then reduce to low and cook for 10–12 minutes until thickened. Let cool.
3. In a large bowl, combine pasta, cherry tomatoes, mozzarella, and basil.
4. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
5. Drizzle cooled balsamic glaze over the salad just before serving.
6. Add any optional toppings like olives, avocado, red onion, or grilled protein if desired.
Notes
Make ahead tip: prepare a few hours in advance but add basil and glaze just before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.
Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 7g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg