Description
A refreshing and vibrant Caprese Pasta Salad featuring bow-tie pasta, fresh mozzarella pearls, grape tomatoes, and basil, all tossed in a flavorful balsamic dressing and garnished with a homemade balsamic glaze. Perfect as a light meal or side dish, this salad combines the classic flavors of Caprese in a convenient, easy-to-make pasta salad.
Ingredients
Scale
Pasta Salad
- 12 ounce box bow-tie or farfalle pasta (medium size #66), cooked and drained
- 8 ounce package fresh mozzarella pearls (mini mozzarella balls)
- 2 cups (1 ½ pints) grape tomatoes, halved
- 1 small bunch fresh basil, chopped and divided
Balsamic Dressing
- ¼ cup extra virgin olive oil
- ⅛ cup balsamic vinegar
- 3 tablespoons honey
- 2 teaspoons grated garlic (about 2 cloves)
- 0.6 ounce packet Italian seasoning dressing mix
Balsamic Glaze (for garnish)
- ½ cup balsamic vinegar
- 3 tablespoons honey
Instructions
- Cook Pasta: Cook the bow-tie or farfalle pasta for 10 minutes or according to package directions until al dente. Drain the pasta thoroughly and transfer it into a large mixing bowl. Set aside.
- Prepare Dressing: While pasta is cooking, combine extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a small bowl. Stir well until all ingredients are fully incorporated. Place the dressing in the refrigerator to chill while you prepare the rest of the salad.
- Combine Salad Ingredients: Add the halved grape tomatoes, fresh mozzarella pearls, and chopped basil (reserve some for garnish) to the bowl with the cooked pasta. Pour in ½ cup of the chilled balsamic dressing and gently mix all ingredients together to evenly coat.
- Chill Salad: Cover the bowl securely with plastic wrap and refrigerate for 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Make Balsamic Glaze: While the pasta salad chills, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over the stovetop. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the liquid reduces by half and thickens into a glaze. Remove from heat and transfer to a glass jar to cool completely.
- Garnish and Serve: Once the pasta salad is chilled, garnish with the reserved chopped basil and drizzle with the cooled balsamic glaze just before serving to add a glossy, flavorful finish.
Notes
- Store any leftover pasta salad in an airtight container in the refrigerator. It will remain fresh for up to 3 days.
- Make sure to not overcook the pasta; al dente texture helps maintain the salad's structure.
- You can substitute mini mozzarella pearls with cubed fresh mozzarella if unavailable.
- Use fresh garlic for the dressing for best flavor, but garlic powder can be substituted if needed.
- The balsamic glaze can be made ahead of time and stored in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
