Caprese Pasta Salad Italian (Printer-friendly)

Tomato, mozzarella, and basil pasta toss with balsamic glaze in a refreshing Italian-inspired dish.

# What You Need:

→ Pasta

01 - 10 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for pasta water

→ Salad

03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 1 cup loosely packed fresh basil leaves, roughly torn
06 - 2 tablespoons extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Dressing

08 - 2 tablespoons balsamic glaze
09 - 1 small garlic clove, finely minced (optional)

# How to Make It:

01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water to halt cooking and cool the pasta completely.
02 - Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss gently to distribute evenly.
03 - Drizzle the extra-virgin olive oil over the salad. Add the minced garlic if using. Toss gently to coat all ingredients evenly. Season with freshly ground black pepper to taste.
04 - Just before serving, drizzle the balsamic glaze over the top of the salad. Garnish with additional basil leaves if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The sweet tang of balsamic glaze against creamy mozzarella is the kind of contrast that makes people close their eyes when they take a bite.
  • It comes together in the time it takes pasta to cook which means you can decide to make it twenty minutes before guests arrive and still look like you planned it for days.
02 -
  • Rinsing pasta goes against everything Italian nonnas teach you but for cold salad it is absolutely essential to stop the cooking and wash away excess starch.
  • Do not add the balsamic glaze until the very last second because it darkens the mozzarella and pools at the bottom if the salad sits too long.
03 -
  • Let the tomatoes sit at room temperature for at least thirty minutes before using because cold tomatoes have almost no flavor and this salad lives or dies by their sweetness.
  • If you cannot find balsamic glaze reduce regular balsamic vinegar in a small saucepan over low heat until it coats the back of a spoon but watch it carefully because it burns fast.

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