Caprese Pasta Salad
Caprese Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces short pasta, such as penne, rotini, or farfalle
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, small, such as ciliegine or bocconcini, halved if large
- 1/2 cup fresh basil leaves, packed, roughly chopped or torn
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon honey, optional, for sweetness
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a gentle simmer over medium-low heat. Reduce the heat to low and let it simmer, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon. This should take about 8-12 minutes. Be careful not to over-reduce, as it will thicken more as it cools. Remove from heat and let cool.
⏱️ 12 min
- 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and fresh basil leaves.
⏱️ 3 min
- 4
Drizzle the extra virgin olive oil over the pasta mixture. Add the salt and freshly ground black pepper. Gently toss all ingredients together until well combined.
⏱️ 2 min
- 5
Pour the cooled balsamic glaze over the pasta salad. Toss again gently to ensure everything is evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 6
For best results, cover the bowl and refrigerate the Caprese pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces short pasta, such as penne, rotini, or farfalle
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, small, such as ciliegine or bocconcini, halved if large
- 1/2 cup fresh basil leaves, packed, roughly chopped or torn
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 tablespoon honey, optional, for sweetness
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a gentle simmer over medium-low heat. Reduce the heat to low and let it simmer, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon. This should take about 8-12 minutes. Be careful not to over-reduce, as it will thicken more as it cools. Remove from heat and let cool.
⏱️ 12 min - 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and fresh basil leaves.
⏱️ 3 min - 4
Drizzle the extra virgin olive oil over the pasta mixture. Add the salt and freshly ground black pepper. Gently toss all ingredients together until well combined.
⏱️ 2 min - 5
Pour the cooled balsamic glaze over the pasta salad. Toss again gently to ensure everything is evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min - 6
For best results, cover the bowl and refrigerate the Caprese pasta salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 30 min