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Fresh Caprese Pasta Salad Recipe Easy Homemade with Balsamic Glaze

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A light and refreshing pasta salad combining juicy tomatoes, creamy mozzarella, fresh basil, and a sweet tangy balsamic glaze. Perfect for summer, quick to prepare, and ideal for potlucks or casual meals.

Ingredients

Scale
  • 8 ounces (225g) short pasta like rotini, penne, or farfalle
  • 2 cups (300g) cherry or grape tomatoes, halved
  • 8 ounces (225g) fresh mozzarella balls (bocconcini), drained
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 3 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons balsamic glaze (homemade or store-bought)
  • For homemade balsamic glaze: ½ cup (120ml) balsamic vinegar and 1 tablespoon brown sugar

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225g) pasta and cook according to package instructions until al dente (usually 9–11 minutes). Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside to drain thoroughly.
  2. If making homemade balsamic glaze: In a small saucepan, combine ½ cup (120ml) balsamic vinegar and 1 tablespoon brown sugar. Bring to a gentle boil, then reduce heat and simmer until thickened and reduced by half (about 8-10 minutes). Stir occasionally and watch closely to avoid burning. Let cool.
  3. Halve about 2 cups (300g) of cherry tomatoes, drain 8 oz (225g) fresh mozzarella pearls, and tear or chop 1 cup fresh basil leaves.
  4. In a large bowl, add the cooled pasta, tomatoes, mozzarella, and basil. Drizzle with 3 tablespoons extra virgin olive oil and add minced garlic if using. Season with salt and freshly ground black pepper to taste.
  5. Use salad tongs or a large spoon to gently mix everything together, making sure the ingredients are evenly coated without breaking up the mozzarella or tomatoes.
  6. Just before serving, drizzle about 3 tablespoons of the balsamic glaze over the salad. You can toss again lightly or leave it on top for a pretty presentation.
  7. Serve immediately. This salad is best enjoyed fresh but can be refrigerated for up to 24 hours. Bring to room temperature before serving for the best flavor.

Notes

Rinse pasta under cold water to stop cooking and prevent sticking. Tear basil by hand to preserve aroma and appearance. Make your own balsamic glaze for better control of sweetness and thickness. Toss salad gently to avoid breaking mozzarella and tomatoes. If salad dries out after refrigeration, add a splash of olive oil and balsamic vinegar before serving.

Nutrition

Keywords: Caprese pasta salad, balsamic glaze, summer salad, easy pasta salad, fresh mozzarella, cherry tomatoes, basil, quick dinner, potluck recipe

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