Print

Caprese Pasta Salad Recipe Easy Homemade Balsamic Glaze Dressing

Caprese pasta salad - featured image
Print Recipe

A fresh and flavorful Caprese pasta salad featuring juicy tomatoes, creamy mozzarella, aromatic basil, and a homemade sweet-tangy balsamic glaze. Perfect for quick meals, potlucks, or summer gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, rotini, or farfalle)
  • 2 cups (about 300 grams) cherry tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella, cut into bite-sized pieces or fresh mozzarella pearls
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup (80 ml) balsamic vinegar for glaze
  • 2 tablespoons (30 ml) honey or brown sugar for glaze
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: sprinkle of pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain and rinse under cold water to cool. Set aside.
  2. In a medium saucepan, combine 1/3 cup (80 ml) balsamic vinegar and 2 tablespoons (30 ml) honey or brown sugar. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Remove from heat and let cool slightly.
  3. While the glaze simmers, halve 2 cups cherry tomatoes, tear or chop 1 cup fresh basil leaves, cut 8 ounces fresh mozzarella into bite-sized pieces, and mince 2 garlic cloves.
  4. In a large mixing bowl, combine cooled pasta, tomatoes, mozzarella, and basil. Drizzle with 1/4 cup (60 ml) extra virgin olive oil and toss gently to combine.
  5. Add minced garlic, salt (start with 1/2 teaspoon), and freshly ground black pepper (about 1/4 teaspoon). Toss again to coat evenly.
  6. Drizzle the cooled balsamic glaze over the salad, starting with half and tossing. Add more glaze to taste for a glossy, tangy-sweet finish.
  7. Optional: sprinkle a pinch of red pepper flakes or toasted pine nuts for extra flavor and texture.
  8. Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Notes

Rinse pasta after cooking to stop cooking and prevent mushiness. Simmer balsamic glaze low and slow to avoid burning. Adjust salt, pepper, and glaze gradually to balance flavors. For vegan option, replace mozzarella with vegan cheese and honey with maple syrup. Store glaze separately when refrigerating leftovers.

Nutrition

Keywords: Caprese pasta salad, balsamic glaze, easy pasta salad, Italian salad, summer salad, fresh basil, mozzarella, cherry tomatoes

Find it online: https://tessierecipes.com/caprese-pasta-salad-recipe-easy-homemade-balsamic-glaze-dressing/