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Fresh Caprese Pasta Salad Recipe Easy Homemade with Balsamic Glaze

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A quick and easy fresh Caprese pasta salad combining creamy mozzarella, sweet cherry tomatoes, fresh basil, and a tangy balsamic glaze. Perfect for warm days, potlucks, or light lunches.

Ingredients

Scale
  • 12 oz (340 g) short pasta like rotini, penne, or fusilli
  • 2 cups cherry tomatoes, halved
  • 8 oz (225 g) fresh mozzarella balls (bocconcini) or diced fresh mozzarella
  • 1 cup fresh basil leaves, torn or roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2–3 tablespoons balsamic glaze
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente, usually 9-11 minutes. Test a piece a minute before the timer to avoid overcooking.
  2. Drain pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Set aside to drain well.
  3. While the pasta cooks, halve 2 cups of cherry tomatoes and tear about 1 cup of fresh basil leaves. Drain and pat dry 8 oz (225 g) of fresh mozzarella balls, then slice or keep them whole depending on size.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 minced garlic clove (optional), salt, and pepper to taste. Adjust seasoning to your liking.
  5. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Pour the dressing over, and toss gently but thoroughly until everything is coated evenly. Avoid overmixing to prevent mozzarella from breaking down.
  6. Transfer the salad to a serving bowl or platter. Drizzle 2-3 tablespoons of balsamic glaze over the top in a zigzag pattern. Sprinkle a pinch of red pepper flakes on top if desired.
  7. Give the salad a quick taste and add more salt, pepper, or olive oil if needed. Let it sit for 5-10 minutes to let flavors meld.

Notes

Cook pasta al dente and rinse under cold water to stop cooking and cool. Toss salad gently to avoid breaking mozzarella. Use quality olive oil and balsamic glaze for best flavor. Make ahead by preparing pasta, tomatoes, and dressing up to 24 hours in advance; add mozzarella and basil just before serving. Leftovers best eaten within 2 days. For vegan version, substitute mozzarella with plant-based cheese or marinated tofu and ensure balsamic glaze is vegan-friendly.

Nutrition

Keywords: Caprese pasta salad, fresh pasta salad, balsamic glaze salad, easy pasta salad, summer salad, Italian salad, mozzarella salad

Find it online: https://tastypierecipes.com/fresh-caprese-pasta-salad-recipe-easy-homemade-with-balsamic-glaze/