I’m so excited to share this vibrant and refreshing Caprese Pasta Salad with Balsamic Glaze recipe! It’s perfect for warm days when you want something light yet satisfying. The combination of fresh tomatoes, mozzarella, and basil makes it a classic favorite.
As a kid, I loved when Dad James would take us to the local farmer’s market early in the summer. The smell of fresh basil always reminds me of those sunny days spent picking out the ripest tomatoes and dreamily imagining all the meals we could make.
What You’ll Need
- 12 ounces of pasta (rotini or penne)
- 1 pint grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn into small pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
My Trusted Kitchen Tools
- Large pot
- Colander
- Mixing bowl
- Serving dish or platter
- Measuring cups and spoons
Bringing It All Together
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and rinse the pasta under cold water to cool it quickly.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
- Drizzle the olive oil over the salad ingredients and toss gently to combine.
- Season the salad with salt and freshly ground black pepper to taste.
- Transfer the pasta salad to a serving dish or large platter.
- Drizzle the balsamic glaze over the top of the salad, adding more if desired for extra flavor.
- Serve immediately or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.
Making It Your Own (Swaps & Ideas)
Feel free to swap in different types of pasta or add other veggies like bell peppers or cucumbers. You could also try using different cheeses, such as feta or goat cheese, for a twist. If you want a bit of protein, grilled chicken or chickpeas would be great additions too!
How We Love to Serve It
This Caprese Pasta Salad is best served fresh but is also fantastic for picnics or potlucks. I often pair it with grilled meats or a side of crusty bread. It can also be a filling main dish on its own during those hot summer days!
A Few Tips For Success
Make sure to rinse the pasta to cool it down quickly and stop the cooking process. This will help keep the pasta from becoming mushy. Use fresh ingredients whenever possible for vibrant flavors. And remember to adjust the balsamic glaze to your taste – I like a little extra!
Saving Some For Later
If you have leftovers, store the pasta salad in an airtight container in the refrigerator. It will keep well for up to 2 days. The flavors will continue to meld, but the pasta may absorb some dressing, so you might want to add a splash of olive oil before serving again.
From My Kitchen to Yours
I truly hope you enjoy making and sharing this Caprese Pasta Salad with Balsamic Glaze as much as I do. It’s a summer staple in our house and brings such joy to our table. Happy cooking!
Your Questions, Answered
What makes the Caprese Pasta Salad with Balsamic Glaze refreshing?
The Caprese Pasta Salad is refreshing because of its fresh ingredients. The sweet tomatoes and creamy mozzarella combined with the aromatic basil create bright flavors. The balsamic glaze adds a tangy richness that complements everything perfectly.
Can I prepare the Caprese Pasta Salad with Balsamic Glaze in advance?
Yes, you can prepare the salad in advance! It can be made a couple of hours before serving and kept in the fridge. Just make sure to cover it to keep it fresh.
Is the Caprese Pasta Salad with Balsamic Glaze suitable for meal prep?
Absolutely! This salad is great for meal prep. You can make a large batch and portion it out for lunches throughout the week. Just remember to add the balsamic glaze before serving to keep flavors fresh.
Print
Caprese Pasta Salad with Balsamic Glaze
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Caprese Pasta Salad that combines fresh tomatoes, mozzarella, and basil, perfect for warm days.
Ingredients
- 12 ounces of pasta (rotini or penne)
- 1 pint grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn into small pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain and rinse the pasta under cold water to cool it quickly.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
- Drizzle the olive oil over the salad ingredients and toss gently to combine.
- Season the salad with salt and freshly ground black pepper to taste.
- Transfer the pasta salad to a serving dish or large platter.
- Drizzle the balsamic glaze over the top of the salad, adding more if desired for extra flavor.
- Serve immediately or cover and refrigerate for up to 2 hours before serving to allow the flavors to meld.
Notes
For best results, use fresh ingredients and adjust balsamic glaze to taste. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Caprese, Pasta Salad, Summer Salad, Vegetarian Recipe