Description
A refreshing and flavorful Caprese Pasta Salad combining bow-tie pasta, fresh mozzarella pearls, grape tomatoes, and basil, all tossed in a sweet and tangy balsamic dressing, finished with a rich balsamic glaze garnish. Perfect for summer gatherings and easy to make ahead.
Ingredients
Scale
Pasta Salad
- 12 ounce box bow-tie or farfalle pasta (medium size #66), cooked and drained
- 8 ounce package of fresh mozzarella pearls (mini mozzarella balls)
- 2 cups (1 ½ pints) grape tomatoes, cut in half
- 1 small bunch fresh basil, chopped and divided
Balsamic Dressing
- ¼ cup extra virgin olive oil
- ⅛ cup balsamic vinegar
- 3 tablespoons honey
- 2 teaspoons grated garlic (about 2 cloves)
- 0.6 ounce packet Italian seasoning dressing mix
Balsamic Glaze (for garnish)
- ½ cup balsamic vinegar
- 3 tablespoons honey
Instructions
- Cook Pasta: Cook the bow-tie or farfalle pasta for 10 minutes or according to package directions until al dente. Drain and transfer it into a large mixing bowl. Set aside to cool slightly.
- Prepare Balsamic Dressing: While pasta is cooking, combine extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a bowl. Mix thoroughly and place in the refrigerator to chill.
- Combine Salad Ingredients: In the large bowl with the cooked pasta, add halved grape tomatoes, fresh mozzarella pearls, and chopped fresh basil, reserving some basil for garnish. Pour in ½ cup of the prepared balsamic dressing and toss to combine evenly.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 2 hours to let flavors meld.
- Make Balsamic Glaze: While the salad chills, combine balsamic vinegar and honey in a small saucepan on the stovetop. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the mixture reduces by half and thickens. Transfer the glaze to a jar and allow it to cool completely.
- Garnish and Serve: Remove pasta salad from refrigerator, garnish with the reserved chopped basil, and drizzle the cooled balsamic glaze on top just before serving.
Notes
- To store leftover Caprese pasta salad, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- If fresh mozzarella pearls are unavailable, small mozzarella balls cut into bite-sized pieces can be used as a substitute.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to one week.
- For a vegan version, substitute mozzarella pearls with plant-based cheese alternatives and use agave syrup instead of honey.
- Use fresh basil leaves for best flavor; dried basil will not provide the same freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg
