Description
This vibrant Caprese Pasta Salad combines al dente bow-tie pasta with fresh mozzarella pearls, juicy grape tomatoes, and fragrant basil, all tossed in a flavorful balsamic dressing and finished with a sweet balsamic glaze. Perfect as a refreshing side dish or light main, this salad offers a delicious twist on the classic Caprese flavors.
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 bow-tie or farfalle pasta according to package directions for 10 minutes until al dente. Drain and transfer the pasta into a large mixing bowl. Set aside.
- Prepare Balsamic Dressing: While pasta is cooking, combine extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix in a bowl. Mix well and place in the refrigerator to chill.
- Assemble Pasta Salad: To the bowl with cooked pasta, add halved grape tomatoes, fresh mozzarella pearls, chopped basil (reserve some basil for garnish), and half a cup of the chilled balsamic dressing. Stir to combine evenly.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 2 hours to allow flavors to meld and chill thoroughly.
- Make Balsamic Glaze: While the salad chills, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a boil then reduce heat to medium-low and simmer for 15 to 20 minutes until the mixture reduces by half and thickens into a glaze. Transfer the glaze to a glass jar and let cool completely.
- Garnish and Serve: After chilling, garnish the pasta salad with the reserved chopped basil and drizzle the cooled balsamic glaze on top just prior to serving for an elegant finish.
Notes
- To store leftovers, place the pasta salad in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- If fresh mozzarella pearls are not available, diced fresh mozzarella can be used as a substitute.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to a week.
- For a gluten-free version, substitute the pasta with gluten-free bow-tie pasta.
- Adjust honey in the dressing and glaze according to sweetness preference.
- Make sure to fully cool the balsamic glaze before drizzling to avoid wilting the basil garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
