Fresh Caprese Pasta Salad Recipe Easy Perfect Summer Side with Balsamic Glaze
A quick and easy fresh Caprese pasta salad with cherry tomatoes, mozzarella, basil, and a tangy balsamic glaze, perfect for summer gatherings or light meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Italian
Ingredients
- 8 oz (225 g) small pasta shapes like rotini, fusilli, or mini shells
- 1 pint (about 300 g) fresh cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella balls (bocconcini), drained and halved
- About 1 cup loosely packed fresh basil leaves, torn or chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- A pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz (225 g) of your chosen pasta and cook according to package instructions until al dente (usually about 8-10 minutes).
- Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Shake off excess water and transfer to a large mixing bowl.
- While pasta cooks, halve 1 pint (about 300 g) cherry tomatoes and 8 oz (225 g) mozzarella balls. Tear or chop about 1 cup of fresh basil leaves. Mince 1 garlic clove if using.
- Add tomatoes, mozzarella, basil, and minced garlic to the bowl with cooled pasta. Drizzle with 3 tablespoons extra virgin olive oil. Sprinkle with salt and freshly ground black pepper to taste.
- Toss everything gently with a wooden spoon or spatula until combined, being careful not to crush the mozzarella or tomatoes.
- Drizzle 2 tablespoons of balsamic glaze over the salad. If you like a little heat, sprinkle a pinch of red pepper flakes now. Give it one last gentle stir to fold in the glaze without breaking the ingredients.
- Taste and add more salt, pepper, or olive oil as needed. The salad should taste bright, balanced, and fresh.
- Serve immediately or chill in the fridge for 20-30 minutes to meld flavors. Keeps well for up to 24 hours.
Notes
Do not overcook the pasta; al dente texture is key. Use fresh, ripe cherry tomatoes for best flavor. Drain mozzarella well to avoid excess moisture. Make your own balsamic glaze for a brighter taste. Toss gently to avoid crushing ingredients. Season gradually and taste as you go. Reserve some pasta water to loosen salad if needed. Serve chilled or at room temperature. Store leftovers in an airtight container for up to 24 hours. Keep balsamic glaze separate if prepping ahead.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 350
- Sugar: 5
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 14
Keywords: Caprese pasta salad, summer salad, balsamic glaze, easy pasta salad, fresh mozzarella, cherry tomatoes, basil, Italian salad