Caprese Pasta Salad
This easy-to-make Caprese pasta salad is a beautifully bright, sweet and tangy summertime salad that is refreshing light and simply delicious!
Servings: 8 (1 cup serving)
Calories: 367kcal
Ingredients
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) of grape tomatoes cut in half
- 1 small bunch of 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 of Italian season dressing mix
Balsamic Glaze(for garnish)
- ½ cup balsamic vinegar
- 3 tablespoons honey
Instructions
- Cook pasta for 10 minutes or according to package directions. Drain and place cooked pasta into a large mixing bowl. Set aside.12 ounce box Bow-tie or farfalle pasta (medium size # 66)
- While the pasta is cooking, combine all the ingredients for the balsamic dressing. Mix well and place in the refrigerator to chill while preparing the rest of the pasta salad.¼ cup extra virgin olive oil, ⅛ cup balsamic vinegar, 3 tablespoons honey, 2 teaspoons grated garlic, 0.6 ounce packet of Italian season dressing mix
- In the large mixing bowl, with the cooked pasta, add the halved grape tomatoes, package of mozzarella pearls, fresh chopped basil (reserving some of the basil for garnish) and ½ cup of the prepared balsamic dressing.8 ounce package of fresh mozzarella pearls, 2 cups (1 ½ pints) of grape tomatoes, 1 small bunch of fresh basil
- Mix all the pasta salad ingredients together, cover the bowl with plastic wrap and refrigerate for 2 hours.
- While the pasta salad is chilling, make the balsamic glaze for the garnish, by combining the balsamic vinegar and honey in a small saucepan on the stove top. Bring the mixture to a boil then reduce the heat to medium-low and simmer for an additional 15-20 minutes, or until the mixture reduces by half. Transfer the glaze to a glass jar and allow to cool completely before drizzling it on the pasta salad just prior to serving.½ cup balsamic vinegar, 3 tablespoons honey
- Garnish the chilled pasta salad with the reserved chopped basil and the balsamic glaze.
Notes
How to Store: To store leftover caprese pasta salad, transfer it to an airtight container and refrigerate it. It will stay fresh for up to 3 days.
Nutrition
Calories: 367kcal | Carbohydrates: 51g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 253mg | Potassium: 217mg | Fiber: 2g | Sugar: 18g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg