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Fresh Caprese Pasta Salad Recipe Easy Homemade with Balsamic Glaze

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A quick and easy pasta salad featuring rotini or penne pasta, fresh mozzarella, cherry tomatoes, basil, and a tangy homemade balsamic glaze. Perfect for potlucks, picnics, or a fresh weeknight meal.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or penne pasta
  • 8 ounces (225 grams) fresh mozzarella, small balls (bocconcini) or torn into bite-sized pieces
  • 2 cups cherry or grape tomatoes, halved
  • 1 cup fresh basil leaves, torn or roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons balsamic glaze (homemade or store-bought)
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Test a piece a minute before the recommended time to avoid mushy pasta.
  2. Drain pasta in a colander and rinse briefly under cold water to stop the cooking process. Let it drain well. The pasta should be warm but not hot for best flavor absorption.
  3. If making homemade balsamic glaze, pour 1/2 cup (120 ml) balsamic vinegar and 1 tablespoon honey into a small saucepan. Simmer on low heat, stirring occasionally until it reduces to about 3 tablespoons and thickens, about 10 minutes. Let cool. Watch closely to prevent burning.
  4. In a large bowl, combine the warm pasta with 3 tablespoons extra virgin olive oil and 1 minced garlic clove. Toss gently to coat. The warmth helps the oil soak into the pasta, adding flavor.
  5. Fold in 2 cups halved cherry tomatoes, 8 ounces fresh mozzarella pieces, and 1 cup torn basil leaves. Season with salt and freshly ground black pepper to taste. Use salt sparingly at first; mozzarella and glaze add natural saltiness.
  6. Drizzle the balsamic glaze over the salad and add 1 tablespoon fresh lemon juice if using. Toss gently to combine. The glaze adds a glossy, tangy finish that ties everything together.
  7. Serve immediately or refrigerate for 30 minutes to let flavors meld. If chilling, add an extra drizzle of glaze just before serving for freshness.

Notes

Test pasta a minute before the recommended cooking time to avoid mushiness. Rinsing pasta cools it quickly and prevents sticking. Homemade balsamic glaze tastes better than store-bought; simmer slowly and watch to avoid burning. Tear basil leaves by hand to release oils and keep vibrant. Add mozzarella last and toss gently to avoid breaking pieces. For make-ahead, keep dressing separate until serving to avoid sogginess.

Nutrition

Keywords: Caprese pasta salad, balsamic glaze, easy pasta salad, fresh mozzarella, cherry tomatoes, basil, summer salad, quick recipe, potluck dish

Find it online: https://twirltaste.com/fresh-caprese-pasta-salad-recipe-easy-homemade-with-balsamic-glaze/