Caprese Pasta Salad with Balsamic Glaze

Cool pasta salad meets the classic Caprese combo here, tossing tender pasta with juicy cherry tomatoes, fresh mozzarella, and torn basil under a homemade balsamic glaze. Reducing the balsamic vinegar yourself takes only a few minutes and gives a noticeably richer, glossier finish than store-bought glaze. It's a twenty-minute dish that works just as well as a light lunch or a potluck side.

Pasta tossed with cherry tomatoes, fresh mozzarella, and basil under a homemade balsamic glaze.

Why You'll Love This Recipe

• Fast: ready in about 20 minutes (10 min prep, 10 min cook)
• Simple: 8 everyday ingredients
• Feeds the family: 4 servings
• Light: about 320 calories per serving

Ingredients

• 12 ounces pasta (rotini, penne, or bowtie)
• 1 ½ cups cherry tomatoes (halved)
• 8 ounces fresh mozzarella (diced or use mozzarella balls)
• ½ cup fresh basil (chopped or torn)
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• ½ cup balsamic vinegar
• 1 tablespoon honey or brown sugar

Instructions

1. Bring a large pot of salted water to a boil, cook the pasta until al dente, then drain and rinse under cold water to cool it quickly and prevent sticking.
2. While the pasta cools, halve the cherry tomatoes, chop or tear the basil, and dice the mozzarella or use whole mini balls.
3. Combine the balsamic vinegar and honey or brown sugar in a small saucepan over medium heat, bring to a simmer, and let it reduce until slightly thickened, about 5 to 7 minutes, then remove from heat and let it cool.
4. Combine the cooked pasta, cherry tomatoes, mozzarella, and basil in a large bowl, drizzle with olive oil, season with salt and pepper, and toss gently to coat.
5. Drizzle the balsamic glaze over the salad just before serving and toss lightly to distribute.

Cooking Tips

• Rinse the pasta under cold water right after draining so it cools quickly and doesn't wilt the basil.
• Let the balsamic glaze cool before drizzling so it doesn't melt the mozzarella.
• Add the glaze right before serving so the salad doesn't turn soggy.

Substitutions

• Bocconcini or mozzarella pearls can replace diced mozzarella.
• Brown sugar can replace honey in the glaze.
• Grape tomatoes can replace cherry tomatoes.

Storage

• Refrigerate in an airtight container for up to 3 days.
• Add fresh basil after refrigerating if it's wilted from storage.
• This salad doesn't freeze well due to the fresh mozzarella and tomatoes.

Serving Suggestions

• Serve chilled or at room temperature as a light lunch.
• Pair with grilled chicken for a heartier meal.
• Add extra basil on top right before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	320 kcal

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