Easy Caprese Pasta Salad with Balsamic Glaze
A fresh and flavorful pasta salad made with tender pasta, juicy cherry tomatoes, creamy mozzarella, fragrant basil, and finished with a sweet-tangy balsamic glaze. Perfect as a summer side dish or light meal.
Equipment
- large pot
- colander
- large mixing bowl
- mixing spoon
Ingredients
- 8 oz mini penne, fusilli, or rotini pasta
- 16 oz cherry or teardrop tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini)
- 1 cup black olives, drained (optional)
- 1/4 cup freshly shredded Parmesan cheese
- 1/4 cup extra virgin olive oil
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, torn
- 1/3 cup balsamic glaze or reduction
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool.
- While the pasta cooks, halve the cherry tomatoes, drain the mozzarella, and tear the fresh basil into bite-sized pieces.
- In a large bowl, combine the cooled pasta, tomatoes, mozzarella, olives, and basil. Drizzle with olive oil, season with salt and pepper, and toss gently.
- Sprinkle the Parmesan cheese over the salad and drizzle with balsamic glaze. Toss lightly to combine without crushing the ingredients.
- Serve immediately or chill for about 30 minutes to let the flavors meld before serving.
Notes
Add the balsamic glaze just before serving for the best texture and presentation. For extra protein, grilled chicken or chickpeas work well. Store leftovers in the fridge for up to 2 days.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 210mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 750IUVitamin C: 12mgCalcium: 220mgIron: 1.5mg
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