Description
A refreshing and vibrant Balsamic Caprese Pasta Salad featuring juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed in a tangy balsamic dressing.
Ingredients
Scale
- 250 grams (8 oz) pasta (such as fusilli or penne)
- 250 grams (9 oz) cherry tomatoes, halved
- 200 grams (7 oz) fresh mozzarella balls (bocconcini), drained
- 1 cup fresh basil leaves, torn or whole
- 4 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.
- In a large mixing bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
- Add the cooled pasta to the bowl and gently toss to combine.
- Drizzle the olive oil and balsamic glaze over the salad, season with salt and pepper, and toss until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For a gluten-free option, use gluten-free pasta.
- For a dairy-free version, swap mozzarella for vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Balsamic Caprese Pasta Salad, summer salad, pasta salad, vegetarian salad