Description
A vibrant and refreshing Caprese Pasta Salad that combines fresh tomatoes, mozzarella, and basil, perfect for warm days.
Ingredients
Scale
- 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