Description
This Caprese Pasta Salad is a delightful blend of tender bow-tie pasta, fresh mozzarella pearls, sweet grape tomatoes, and aromatic basil, all tossed in a tangy balsamic dressing. Finished with a luscious balsamic glaze, this salad is perfect as a refreshing side dish or a light main course for warm days.
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 or farfalle pasta for 10 minutes or according to package directions until al dente. Drain the pasta and transfer it to a large mixing bowl. Set aside to cool slightly.
- 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 well and place the dressing in the refrigerator to chill.
- Assemble Salad: To the bowl of cooked pasta, add the halved grape tomatoes, fresh mozzarella pearls, most of the chopped basil reserving some for garnish, and ½ cup of the chilled balsamic dressing. Mix all ingredients thoroughly to combine.
- Chill Salad: Cover the mixing bowl with plastic wrap and refrigerate for 2 hours to allow flavors to meld and the salad to chill properly.
- Make Balsamic Glaze: While the salad chills, combine balsamic vinegar and honey in a small saucepan over medium heat on the stovetop. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes until the glaze has reduced by half and thickened. Transfer the glaze to a glass jar and allow it to cool completely.
- Serve: Once chilled, garnish the pasta salad with the reserved chopped basil and drizzle with the cooled balsamic glaze just before serving for a beautiful finish and added flavor.
Notes
- Store leftover pasta salad in an airtight container in the refrigerator; it will keep fresh for up to 3 days.
- For best texture, avoid overdressing the salad before chilling; only add the dressing specified and toss gently.
- The balsamic glaze can be prepared ahead and stored in the refrigerator for up to one week.
- Substitute fresh mozzarella pearls with diced fresh mozzarella if pearls are unavailable.
- Use gluten-free pasta to make this recipe gluten free.
