Description
A fresh and vibrant Caprese Pasta Salad combining bow-tie pasta, mozzarella pearls, grape tomatoes, and basil, tossed in a sweet and tangy balsamic dressing, finished with a homemade balsamic glaze drizzle. Perfect as a light lunch, side dish, or picnic favorite.
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 and transfer to a large mixing bowl. Set aside.
- Prepare balsamic dressing: While pasta cooks, combine extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a bowl. Mix well and chill in the refrigerator until ready to use.
- Combine salad ingredients: Add the halved grape tomatoes, mozzarella pearls, and most of the chopped fresh basil (reserving some for garnish) to the cooked pasta. Pour in ½ cup of the chilled balsamic dressing and toss gently to combine.
- Chill pasta salad: Cover the bowl with plastic wrap and refrigerate the salad for 2 hours to allow flavors to meld.
- Make balsamic glaze: While the salad chills, combine balsamic vinegar and honey in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the mixture reduces by half and thickens to a glaze consistency. Remove from heat and let cool completely.
- Serve: Once chilled, garnish the pasta salad with the reserved chopped basil and drizzle the cooled balsamic glaze over the top just before serving.
Notes
- To store leftover salad, transfer to an airtight container and refrigerate; best consumed within 3 days.
- For extra flavor, you can add a pinch of salt and black pepper to the dressing if desired.
- If fresh mozzarella pearls are unavailable, you can substitute with small torn pieces of fresh mozzarella.
- The balsamic glaze can be made ahead of time and stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
