Description
A quick and refreshing Caprese pasta salad featuring cherry tomatoes, fresh mozzarella, and basil, drizzled with a balsamic glaze.
Ingredients
Scale
- 12 ounces pasta (rotini, penne, or bowtie)
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, diced or mozzarella balls
- 1/2 cup fresh basil, chopped or torn
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and rinse it under cold water to cool.
- While the pasta cools, halve the cherry tomatoes, chop or tear the basil, and dice the mozzarella if needed.
- In a small saucepan over medium heat, combine balsamic vinegar and honey or brown sugar, simmer for 5–7 minutes until slightly thickened, then cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil, then drizzle with olive oil and season with salt and pepper.
- Drizzle the balsamic glaze over the salad just before serving and toss lightly to combine.
Notes
For best results, add basil just before serving to preserve its color and aroma. Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg