Caprese Pasta Salad with Balsamic Glaze
This Caprese Pasta Salad with Balsamic Glaze combines fresh ingredients with a tangy-sweet glaze for a perfect summer dish.
Equipment
- 1 Large pot
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad Ingredients
- 12 oz fusilli pasta
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella balls halved
- 1 cup fresh basil leaves torn
Balsamic Glaze
- 1 cup balsamic vinegar
- 2 tbsp honey
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer until reduced by half and thickened, about 10-15 minutes. Set aside to cool.
Assembling the Salad
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and basil leaves. Toss gently to mix.
- Drizzle the balsamic glaze over the salad ingredients. Toss again to ensure everything is evenly coated.
Serving and Storing
- Taste the salad and adjust seasoning with salt and pepper as needed. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and add before serving.
Notes
Pro Tips: Use fresh, high-quality ingredients for the best flavor. Ingredient Substitutions: Try using goat cheese instead of mozzarella. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the pasta and glaze ahead of time and combine just before serving.