Description
This vibrant Caprese Pasta Salad combines al dente bow-tie pasta, fresh mozzarella pearls, sweet grape tomatoes, and fragrant basil, all tossed in a rich balsamic dressing and finished with a luscious balsamic glaze. Perfectly chilled and bursting with fresh flavors, it makes an ideal side dish or light main course for summer gatherings or weeknight meals.
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, 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 pasta for 10 minutes or according to package directions until al dente. Drain well and transfer the pasta to a large mixing bowl. Set aside to cool.
- Prepare Dressing: While the pasta cooks, combine the extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a bowl. Mix thoroughly and refrigerate the dressing to chill while you prepare the rest of the salad.
- Combine Salad Ingredients: To the large mixing bowl with cooled pasta, add the halved grape tomatoes, fresh mozzarella pearls, chopped basil (reserve some for garnish), and ½ cup of the prepared balsamic dressing. Stir gently to combine all ingredients evenly.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 2 hours to let the flavors meld and the salad chill properly.
- Make Balsamic Glaze: While the salad chills, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan on the stovetop. Bring to a boil, then reduce to medium-low heat and simmer for 20 minutes or until the mixture has reduced by half and thickened. Remove from heat, transfer to a glass jar, and let it cool completely.
- Serve and Garnish: Before serving, garnish the chilled pasta salad with the reserved chopped basil and drizzle the cooled balsamic glaze over the top for an added burst of flavor and beautiful presentation.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For a gluten-free version, substitute pasta with gluten-free bow-tie or farfalle pasta.
- If fresh basil is unavailable, use fresh spinach or arugula for a different but delicious flavor.
- The balsamic glaze can be made ahead and kept refrigerated for up to one week.
- Adjust honey in the dressing and glaze to taste for desired sweetness levels.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg
