Description
A fresh and flavorful Caprese Pasta Salad featuring bow-tie pasta, fresh mozzarella pearls, grape tomatoes, and basil, tossed in a sweet and tangy balsamic dressing with a homemade balsamic glaze garnish. Perfect as a refreshing side or light main dish.
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 the package directions. Drain well and place the cooked pasta into a large mixing bowl. Set aside to cool slightly.
- Prepare Balsamic 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 until fully combined and place in the refrigerator to chill while you prepare the pasta salad.
- Combine Salad Ingredients: In the large mixing bowl with the cooked pasta, add the halved grape tomatoes, fresh mozzarella pearls, chopped basil (reserving some for garnish), and ½ cup of the chilled balsamic dressing. Toss gently to combine all ingredients evenly.
- Chill Salad: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours to allow flavors to meld together and the salad to chill thoroughly.
- Make Balsamic Glaze: While the pasta salad chills, combine ½ cup balsamic vinegar and 3 tablespoons honey in a small saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 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, sprinkle the reserved chopped basil on top and drizzle the cooled balsamic glaze over the salad just before serving for an attractive and flavorful finish.
Notes
- To store leftover salad, place it in an airtight container and refrigerate. It stays fresh up to 3 days.
- The balsamic glaze can be made ahead and stored in the refrigerator for up to 1 week.
- Use fresh, ripe grape tomatoes and fresh basil for the best flavor.
- The pasta should be cooked al dente to avoid a mushy salad texture.
- For a lighter dish, substitute honey with a natural sweetener like agave syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 22 mg
