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Fresh Caprese Pasta Salad Recipe Easy with Sweet Balsamic Reduction

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A fresh and vibrant pasta salad featuring cherry tomatoes, fresh mozzarella, basil, and a sweet balsamic reduction, perfect for quick summer meals or gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or fusilli pasta
  • 2 cups (300 grams) cherry or grape tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup (120 ml) balsamic vinegar
  • 1 tablespoon honey or brown sugar (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini and cook according to package instructions, about 8-10 minutes, until al dente. Drain well in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Pour 1/2 cup (120 ml) balsamic vinegar into a medium saucepan over medium heat. Add 1 tablespoon honey or brown sugar if using. Stir gently and bring to a low simmer. Let it reduce until thickened and syrupy, about 10-15 minutes. Stir often to prevent burning.
  3. While the balsamic reduces, halve 2 cups (300 grams) cherry tomatoes, drain and halve 8 ounces (225 grams) fresh mozzarella balls, and tear 1 cup fresh basil leaves. Mince 1 garlic clove finely.
  4. In a large mixing bowl, toss the cooled pasta, tomatoes, mozzarella, and basil. Drizzle with 3 tablespoons extra virgin olive oil. Add the minced garlic, then season generously with salt and freshly ground black pepper. Toss gently to combine without breaking the mozzarella.
  5. Once the balsamic glaze has thickened, remove from heat and let it cool slightly. Drizzle 2-3 tablespoons over the salad, tossing lightly to coat. Reserve some for drizzling on top before serving if desired.
  6. Let the salad rest for 10 minutes at room temperature to allow flavors to meld. Serve chilled or at room temperature.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta under cold water to stop cooking and keep salad fresh. Stir balsamic reduction often to prevent burning. Add fresh basil last to keep it bright and green. Make balsamic reduction ahead and store in fridge to save time. Pat mozzarella dry if watery to avoid soggy pasta.

Nutrition

Keywords: Caprese pasta salad, balsamic reduction, fresh mozzarella, cherry tomatoes, summer salad, easy pasta salad, vegetarian pasta salad

Find it online: https://sofiaspice.com/fresh-caprese-pasta-salad-recipe-easy-with-sweet-balsamic-reduction/