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Caprese Pasta Salad topped with Balsamic Glaze and fresh ingredients

Caprese Pasta Salad with Balsamic Glaze

A quick and easy pasta salad featuring cherry tomatoes, fresh mozzarella, and a sweet balsamic glaze, perfect for busy nights and picky eaters.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta (rotini, penne, or bowtie) Sturdy shapes hold dressing and are kid-friendly.
  • 1 1/2 cups cherry tomatoes, halved Sweet and easy for little hands to eat.
  • 8 ounces fresh mozzarella, diced or whole small balls (bocconcini) Soft, mild, and a crowd-pleaser.
  • 1/2 cup fresh basil, loosely chopped or torn Bright flavor that defines 'Caprese.'
  • 2 tablespoons extra virgin olive oil A light coating keeps the pasta glossy.
  • to taste Salt and freshly ground black pepper Simple seasoning that makes flavors pop.
  • 1/2 cup balsamic vinegar For the glaze; it reduces into a sweet, tangy finish.
  • 1 tablespoon honey or brown sugar Balances the vinegar while the glaze reduces.
Optional Add-ons
  • Sliced cucumber or halved grape tomatoes For extra crunch and color.
  • Cooked edamame or chickpeas For added protein if you want a heartier meal.
  • Toasted pine nuts or chopped walnuts For texture (skip if nut allergies are a concern).
  • A pinch of crushed red pepper or a drizzle of pesto For adults who want a little kick.
  • Pre-washed baby spinach or arugula For extra greens.
  • Grated Parmesan or a sprinkle of Italian seasoning For extra savory notes.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente.
  2. Drain the pasta and rinse with cold water to stop cooking and cool it fast.
  3. While the pasta cools, halve the cherry tomatoes, dice or drain the mozzarella balls, and tear the basil leaves into bite-sized pieces.
  4. In a small saucepan, bring balsamic vinegar and honey or brown sugar to a simmer over medium-low heat. Let it gently bubble until it reduces and thickens slightly.
  5. In a large bowl or in the cooled pasta pot, combine the cooled pasta, tomatoes, mozzarella, and basil. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.
  6. Just before serving, drizzle the balsamic glaze over the salad and toss lightly to coat.
  7. Refrigerate leftovers in an airtight container for up to 3 days.

Notes

Consider making ahead and keeping components separate for the best texture. Use pre-made balsamic glaze to save time.