Caprese Pasta Salad Drizzled with Balsamic Glaze
A fresh, colorful, and creamy twist on the classic Caprese salad, combining juicy tomatoes, creamy mozzarella, and fragrant basil, all tossed with al dente pasta and drizzled with balsamic glaze.
Ingredients
- 12 oz pasta fusilli or penne
- 1 cup cherry tomatoes halved
- 8 oz fresh mozzarella balls bocconcini, drained
- 1 cup fresh basil leaves torn
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic glaze
- salt and pepper to taste
- ½ teaspoon garlic powder optional, for extra flavor kick
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- Prepare the Ingredients: While the pasta cools, halve the cherry tomatoes and drain the mozzarella balls. Tear the basil leaves into smaller pieces for easy mixing.
- Mix it Up: In a large mixing bowl, combine the cooked pasta, tomatoes, mozzarella, and basil.
- Dress the Salad: Drizzle the olive oil and balsamic glaze over the salad. Season with salt and pepper (and garlic powder, if using). Toss gently until everything is well-combined and coated.
- Serve: Allow the salad to sit for about 10 minutes to let the flavors meld together. You can serve this dish chilled or at room temperature.