Description
A refreshing and easy-to-make Caprese Pasta Salad combining tender farfalle pasta with juicy cherry tomatoes, creamy mozzarella pearls, and fragrant fresh basil, finished with a drizzle of olive oil and balsamic glaze. Perfect for a light lunch or as a side dish for any meal.
Ingredients
Scale
Salad
- 8 oz farfalle pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cup mozzarella pearls
- ½ cup fresh basil leaves, sliced or torn
Dressing
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp balsamic glaze
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and add farfalle pasta. Cook until al dente according to package instructions, about 10-12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare Vegetables and Herbs: While the pasta cooks, wash and halve the cherry tomatoes. Slice or tear the fresh basil leaves into smaller pieces for better distribution in the salad.
- Combine Ingredients: In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, mozzarella pearls, and prepared basil leaves.
- Season and Toss: Drizzle the olive oil evenly over the salad, then season with salt and freshly ground black pepper. Toss all ingredients gently but thoroughly to ensure everything is evenly coated.
- Finish with Balsamic Glaze: Just before serving, drizzle the balsamic glaze over the top for a tangy and slightly sweet finishing touch. Serve chilled or at room temperature for best flavor.
Notes
- For a richer flavor, use homemade balsamic glaze or high-quality store-bought glaze.
- Make sure to rinse pasta with cold water after cooking to cool it quickly and prevent it from becoming mushy.
- This salad can be prepared a few hours ahead and refrigerated; add basil and balsamic glaze just before serving to keep ingredients fresh.
- Optional: Add toasted pine nuts or a sprinkle of grated Parmesan for extra texture and flavor.
