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Caprese pasta salad features fresh mozzarella, ripe tomatoes, and basil with pasta, showcasing a quick and easy summer meal.

Caprese Pasta Salad Bliss

This Caprese Pasta Salad is a celebration of summer flavors, featuring fresh mozzarella, juicy tomatoes, fragrant basil, and a tangy balsamic glaze. Quick to make and endlessly versatile, it's perfect for weeknights, potlucks, or any summer gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta rotini, penne, or farfalle
  • 1 pound fresh mozzarella balls bocconcini or ciliegine
  • 1 pint cherry tomatoes or grape tomatoes
  • 1 cup fresh basil leaves, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic glaze
  • 2 cloves garlic, minced
  • Salt to taste
  • Pepper to taste
  • 1 cup balsamic vinegar for balsamic glaze
  • 2 tablespoons brown sugar optional, for balsamic glaze

Equipment

  • large pot
  • colander
  • Large bowl
  • Small saucepan (for balsamic glaze)
  • Whisk (for balsamic glaze)
  • measuring cups and spoons
  • knife
  • cutting board
  • Airtight container (for storage)

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
  2. Prepare the ingredients: Halve or quarter the cherry tomatoes, chop the basil, and mince the garlic. If using large mozzarella balls, cut them into bite-sized pieces.
  3. In a large bowl, combine the cooked pasta, mozzarella balls, tomatoes, basil, minced garlic, and olive oil.
  4. Season with salt and pepper to taste. Gently toss until well combined.
  5. Drizzle balsamic glaze over the salad, starting with a small amount and adding more to taste.
  6. Chill for at least 30 minutes before serving to allow flavors to meld. Can be served at room temperature as well.
  7. To make balsamic glaze (optional): Combine balsamic vinegar and brown sugar (if using) in a small saucepan.
  8. Bring to a simmer over medium heat, then reduce heat to low and simmer for 15-20 minutes, or until the glaze has thickened enough to coat the back of a spoon.
  9. Remove from heat and let cool completely. The glaze will thicken further as it cools.
  10. Store balsamic glaze in an airtight container in the refrigerator for up to 2 weeks.

Notes

For the best flavor, use high-quality ingredients, especially olive oil and balsamic glaze. Don't overcook the pasta, as it will become mushy. Taste and adjust seasoning to your preference. For a spicier kick, add a pinch of red pepper flakes. This salad can be made ahead of time and stored in the refrigerator for up to 2-3 days. Add grilled chicken, prosciutto, or roasted vegetables for a heartier meal. To prevent sticking, toss the pasta with a little olive oil after draining.