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The Ultimate Easy Caprese Pasta Salad with Homemade Balsamic Glaze

Close-up overhead view of amazing caprese pasta salad featuring rotini pasta, cherry tomatoes, mozzarella balls, and balsamic glaze.
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This refreshing Caprese Pasta Salad combines tender pasta with juicy tomatoes, creamy mozzarella, and fresh basil. Toss it with a simple homemade balsamic glaze for a perfect summer side dish for picnics or potlucks.

Ingredients

Scale
  • 1 pound short pasta (rotini or farfalle recommended)
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella balls (pearls or small ciliegine), drained
  • 1 cup fresh basil leaves, roughly chopped or torn
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cools, prepare the balsamic glaze dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, sugar, minced garlic, salt, and pepper until fully combined.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and chopped basil.
  4. Pour the prepared balsamic glaze dressing over the pasta mixture.
  5. Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
  6. For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  7. Taste before serving and add a small pinch of salt or pepper if needed.

Notes

  • For an extra savory touch, use small mozzarella balls packed in water and pat them dry before adding them to the salad.
  • If you prefer a thicker glaze, you can simmer the balsamic vinegar and sugar in a small saucepan over medium heat until it reduces slightly, about 5 minutes, then let it cool before mixing with the oil and mustard.
  • You can make this make-ahead pasta salad up to one day in advance; store it covered in the refrigerator.

Nutrition

Find it online: https://mayaplate.com/caprese-pasta-salad-recipe-easy-quick/