Description
A fresh and vibrant Caprese Pasta Salad combining tender bow-tie pasta, juicy grape tomatoes, creamy mozzarella pearls, and fragrant basil, all tossed in a tangy balsamic dressing and finished with a sweet balsamic glaze garnish. Perfect for a refreshing side or light meal.
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) 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 pasta for 10 minutes or according to package directions until al dente. Drain the pasta thoroughly and transfer it to a large mixing bowl. Set aside to cool slightly.
- Prepare Balsamic Dressing: While the pasta cooks, whisk together the olive oil, balsamic vinegar, honey, grated garlic, and Italian seasoning dressing mix until well combined. Place the dressing in the refrigerator to chill while preparing the salad.
- Combine Salad Ingredients: To the large mixing bowl with pasta, add the halved grape tomatoes, fresh mozzarella pearls, chopped basil (reserving some for garnish), and half a cup of the chilled balsamic dressing. Toss everything gently to combine.
- Chill Pasta Salad: Cover the bowl with plastic wrap and refrigerate the pasta salad for 2 hours to allow the flavors to meld and the salad to chill properly.
- Make Balsamic Glaze: While the salad chills, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 15-20 minutes until reduced by half and thickened. Transfer the glaze to a glass jar and let it cool completely.
- Garnish and Serve: After chilling, garnish the pasta salad with the reserved fresh basil and drizzle the cooled balsamic glaze on top just before serving. Enjoy immediately.
Notes
- To store leftover salad, place it in an airtight container and refrigerate; it will stay fresh up to 3 days.
- You can substitute grape tomatoes with cherry tomatoes if unavailable.
- For a vegetarian version, ensure the mozzarella is made without animal rennet.
- Honey can be substituted with maple syrup for a vegan adaptation, but the diet classification here is vegetarian.
- Be careful not to overcook the pasta to avoid a mushy texture in the salad.
