Go Back
- 8 oz. penne pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 1/2 cup fresh basil leaves, torn - 1/4 cup extra virgin olive oil - 1/4 cup balsamic glaze - 1 clove garlic, minced - Salt and pepper to taste The main star of this dish is the pasta. I love using penne because its shape holds the sauce well. Next, we have juicy cherry tomatoes. Their sweet burst adds great flavor. Fresh mozzarella brings that creamy texture we crave. Fresh basil adds a pop of color and aroma. Extra virgin olive oil is the best choice for richness. Balsamic glaze gives a sweet tang that ties everything together. A touch of garlic adds depth, while salt and pepper enhance all the flavors. You can switch the penne for other pasta types like farfalle or fusilli. If you can’t find fresh mozzarella, try using burrata or feta for a different taste. For a vegan option, use tofu or skip the cheese. If you don’t have balsamic glaze, you can make your own by reducing balsamic vinegar. Just simmer it until it thickens. Each choice will change the dish but keep it delicious. Explore the Full Recipe for more details and tips! To start, fill a large pot with water. Add a good amount of salt to the water. This step helps flavor the pasta. Bring the water to a rolling boil. Once boiling, add the penne pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, which means firm but not hard. When the pasta is ready, drain it and rinse it under cold water. This stops the cooking and helps keep it from sticking. Now it’s time to put the salad together. In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, and fresh mozzarella balls. Gently mix them together. Next, add in the torn basil leaves. Be careful when you fold them in so they don’t get bruised. The fresh herbs add a nice touch of flavor and color to the salad. In a small bowl, whisk together the dressing. Start with the extra virgin olive oil, minced garlic, balsamic glaze, salt, and pepper. Use a fork or a small whisk to blend everything well. The goal is to make sure the oil and balsamic glaze mix together smoothly. This process is called emulsification. It helps the dressing coat the pasta evenly. Now, pour the dressing over the pasta salad. Toss it well to make sure each piece gets coated. Use a large spoon or spatula for this. Once it's mixed, cover the salad with plastic wrap or a lid. Place it in the fridge for at least 30 minutes. This chilling time allows the flavors to come together. You can serve it cold or at room temperature. For an extra touch, drizzle a bit more balsamic glaze on top just before serving. For the complete recipe, check out the Full Recipe section. Serve your Caprese Pasta Salad cold or at room temperature. This dish shines when chilled. It lets the flavors blend perfectly. If you want to impress, drizzle extra balsamic glaze on top. This adds a beautiful shine and taste. Fresh basil leaves can also make a nice garnish. Just sprinkle them over the salad right before serving. To add crunch, consider mixing in nuts or seeds. Pine nuts or sunflower seeds work well. They add a nice texture and flavor. For spices, a pinch of red pepper flakes gives a kick. You can also add Italian seasoning for an extra layer of flavor. Just be careful with the amount. You want to enhance, not overpower, the fresh taste. You can prepare this salad in advance. Make it a few hours before serving. This helps the flavors meld together. Just keep it covered in the fridge. If you have leftovers, store them in an airtight container. Use them within two days for the best taste. Remember, the pasta can soak up the dressing over time. If it looks dry, just add a bit more balsamic glaze or olive oil. For the full recipe, check out the Caprese Pasta Salad with Balsamic Glaze. {{image_2}} You can change your Caprese pasta salad with seasonal veggies. In spring, add asparagus or peas. In summer, use fresh zucchini or bell peppers. For fall, try roasted butternut squash. In winter, consider adding roasted Brussels sprouts or kale. You can also adjust your salad for holidays. For example, add red and green ingredients for Christmas. This fun twist brings cheer to your table. If you need gluten-free options, swap the penne pasta for gluten-free pasta. There are many choices in stores. For a vegan version, replace mozzarella with firm tofu or vegan cheese. You can also skip the cheese altogether. The salad will still taste great. Just add more herbs or veggies to keep it fresh and tasty. Want to give your salad a new flair? Try different cheeses like feta or goat cheese. These add a unique taste. You can also add protein like grilled chicken or shrimp. This makes the salad heartier and more filling. It’s a great way to turn a side dish into a main course. To keep your Caprese pasta salad fresh, store it in an airtight container. This helps lock in flavor and moisture. The salad stays good in the fridge for up to three days. After this time, the basil may wilt and the pasta can become soggy. Can it be frozen? I don't recommend freezing this salad. The fresh ingredients, like tomatoes and basil, do not freeze well. They lose their texture and flavor when thawed. If you still want to freeze it, try these tips. First, prepare the pasta and dressing separately. You can freeze cooked pasta, but don’t add fresh ingredients. When ready to eat, thaw the pasta and mix in fresh ingredients and dressing. Enjoy your salad fresh! For the full recipe, check out the guide on making this delightful dish. Yes, you can use various pasta types. Some great options are fusilli, farfalle, or rotini. Each shape holds the dressing well and adds a fun twist to your salad. Choose what you like or have on hand. Just remember to cook it until it's al dente for the best texture. No, they are not the same. Balsamic glaze is thicker and sweeter than balsamic vinegar. The glaze cooks down vinegar, often adding sugar or other sweeteners. This makes it great for drizzling on salads. Vinegar is more acidic and works well in dressings but lacks the rich sweetness. You can store leftover Caprese pasta salad in the fridge for about 3 days. Keep it in a tightly sealed container to stay fresh. If you notice any signs of spoilage, like a bad smell or off color, it's best to throw it away. Always trust your senses! Caprese pasta salad pairs well with grilled chicken, garlic bread, or a light soup. You can also serve it with a crisp green salad for more veggies. These options complement the flavors without overwhelming your meal. You can, but fresh herbs taste better. Dried herbs are more concentrated, so use less. If you choose dried basil, try about 1 teaspoon for this salad. Keep in mind that fresh herbs add brightness and aroma, which dried ones cannot match. In this blog post, we explored the key ingredients for Caprese Pasta Salad, including pasta, tomatoes, and fresh mozzarella. We also covered how to cook the pasta, assemble the salad, and create a simple dressing. I shared tips for serving and storing, along with potential variations. This dish is easy to customize and perfect for any occasion. Enjoy making your own version and have fun experimenting with flavors! You will love how simple and tasty it is.

Caprese Pasta Salad with Balsamic Glaze

Discover the vibrant flavors of Caprese Pasta Salad with Balsamic Glaze! This delightful recipe combines al dente penne pasta, juicy cherry tomatoes, fresh mozzarella, and aromatic basil, all tossed in a simple homemade balsamic dressing. Perfect for picnics or as a side dish, this salad is not only tasty but quick to make. Click through to get the full recipe and impress your friends and family with this refreshing dish!
Print Recipe Pin Recipe

Ingredients
  

8 oz. penne pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini)

1/2 cup fresh basil leaves, torn

1/4 cup extra virgin olive oil

1/4 cup balsamic glaze

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

    Prepare the Salad Base: In a large mixing bowl, combine the cooked penne, halved cherry tomatoes, and fresh mozzarella balls.

      Add Fresh Herbs: Gently fold in the torn basil leaves into the pasta mixture, being careful not to bruise them.

        Make the Dressing: In a separate small bowl, whisk together the olive oil, minced garlic, balsamic glaze, salt, and pepper until emulsified.

          Toss the Salad: Pour the dressing over the pasta salad and toss well to ensure everything is evenly coated.

            Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature, drizzling extra balsamic glaze on top before serving if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4