Description
A fresh and flavorful Caprese Pasta Salad combining tender bow-tie pasta with juicy grape tomatoes, creamy fresh mozzarella pearls, and aromatic basil, all tossed in a tangy balsamic dressing and finished with a rich balsamic glaze for a delicious, crowd-pleasing dish perfect for summer picnics or light meals.
Ingredients
Scale
Pasta Salad
- 12 ounce box Bow-tie or farfalle pasta (medium size # 66), cooked and drained
- 8 ounce package of fresh mozzarella pearls (mini mozzarella balls)
- 2 cups (1 ½ pints) of grape tomatoes, cut in half
- 1 small bunch of 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 of Italian seasoning dressing mix
Balsamic Glaze (for garnish)
- ½ cup balsamic vinegar
- 3 tablespoons honey
Instructions
- Cook pasta: Cook 12 ounces of bow-tie or farfalle pasta for 10 minutes or according to package directions until al dente. Drain and place into a large mixing bowl. Set aside to cool.
- Prepare dressing: While the pasta cooks, combine ¼ cup extra virgin olive oil, ⅛ cup balsamic vinegar, 3 tablespoons honey, 2 teaspoons grated garlic, and 0.6 ounce packet of Italian seasoning dressing mix in a bowl. Mix well and refrigerate to chill.
- Combine salad ingredients: In the bowl with cooked pasta, add 2 cups halved grape tomatoes, 8 ounces fresh mozzarella pearls, most of the chopped basil (reserve some for garnish), and ½ cup of the prepared balsamic dressing. Mix thoroughly to combine.
- Chill salad: Cover the bowl with plastic wrap and refrigerate the salad for 2 hours to let flavors meld and salad chill.
- Make balsamic glaze: While salad chills, combine ½ cup balsamic vinegar and 3 tablespoons honey in a small saucepan over the stove. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes until the mixture reduces by half and thickens into a glaze. Transfer to a jar and allow it to cool completely.
- Garnish and serve: Before serving, garnish the chilled pasta salad with reserved chopped basil and drizzle with the cooled balsamic glaze.
Notes
- To store leftover Caprese pasta salad, transfer to an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Use fresh mozzarella pearls for the best texture, but small mozzarella balls cut in halves can be substituted.
- The balsamic glaze can be stored in the refrigerator for up to one week.
- For a gluten-free version, substitute with gluten-free pasta.
- Adjust honey amounts in the dressing and glaze if you prefer a sweeter or more tangy flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
