Description
A fresh and vibrant Caprese Pasta Salad combining tender bow-tie pasta with juicy grape tomatoes, creamy mozzarella pearls, and fragrant basil, all tossed in a flavorful homemade balsamic dressing and topped with a sweet balsamic glaze.
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. Drain well and transfer the cooked pasta into a large mixing bowl. Set aside.
- Prepare Dressing: While the pasta cooks, combine the extra virgin olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix. Stir well until combined and place the dressing in the refrigerator to chill.
- Assemble Salad: To the large bowl with pasta, add the halved grape tomatoes, mozzarella pearls, and most of the chopped fresh basil, reserving some basil for garnish. Pour in ½ cup of the chilled balsamic dressing and gently mix all ingredients together.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 2 hours to allow flavors to meld.
- Make Balsamic Glaze: While the salad chills, combine balsamic vinegar and honey in a small saucepan over the stovetop. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until it reduces by half and thickens into a glaze. Transfer to a glass jar and cool completely.
- Serve: Garnish the chilled pasta salad with the reserved chopped basil and drizzle with the cooled balsamic glaze just before serving.
Notes
- To store leftover salad, place in an airtight container and refrigerate for up to 3 days.
- Make sure to cool the balsamic glaze completely before drizzling to avoid it running off the salad.
- You can substitute mozzarella pearls with small fresh mozzarella balls if preferred.
- If fresh basil is unavailable, substitute with fresh parsley for a different but pleasant flavor.
- For a vegetarian version, ensure the Italian seasoning dressing mix does not contain any animal-derived ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
