Description
A refreshing Caprese Pasta Salad bursting with summer colors, featuring juicy tomatoes, creamy mozzarella, and fragrant basil, drizzled with balsamic glaze.
Ingredients
Scale
- 12 ounces pasta (rotini or penne)
- 1 pint grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse with cold water.
- In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves.
- Drizzle the olive oil over the salad and toss gently to combine.
- Season with salt and freshly ground black pepper to taste.
- Transfer to a serving dish and drizzle with balsamic glaze before serving.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
Use the freshest ingredients for the best flavor. Can be made up to 2 days in advance, adding glaze just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Caprese, Pasta Salad, Summer, Italian, Vegetarian