Description
A refreshing and flavorful Caprese Pasta Salad combining bow-tie pasta, fresh mozzarella pearls, grape tomatoes, and basil with a tangy balsamic dressing and a sweet balsamic glaze garnish. Perfect for potlucks, 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) grape tomatoes, cut in half
- 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 place it into a large mixing bowl. Set aside to cool slightly.
- Make the balsamic dressing: While the pasta cooks, combine extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a bowl. Whisk well to combine and refrigerate the dressing until ready to use.
- Combine pasta salad ingredients: To the bowl with pasta, add the halved grape tomatoes, fresh mozzarella pearls, and most of the chopped basil (reserve some basil for garnish). Pour in ½ cup of the chilled balsamic dressing and gently toss all ingredients to coat evenly.
- Chill the pasta salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 2 hours to allow flavors to meld and the salad to cool thoroughly.
- Prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring the mixture to a boil over medium heat, 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 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 the cooled balsamic glaze on top just before serving for an extra burst of flavor and a beautiful presentation.
Notes
- To store leftover Caprese pasta salad, place it in an airtight container and refrigerate; it stays fresh for up to 3 days.
- Use bow-tie or farfalle pasta for the best texture and appearance.
- Make the balsamic glaze in advance to save time; it can be stored in the refrigerator for up to one week.
- You can substitute honey with maple syrup for a different sweetness profile or to make it vegan-friendly.
- For a lower-sodium option, reduce or omit the Italian seasoning dressing mix or use a low-sodium version.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
