Description
A simple pasta salad featuring fresh mozzarella, tomatoes, basil, and a balsamic glaze.
Ingredients
Scale
- 1 pound pasta (rotini or penne)
- 1 pint cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini), halved or quartered
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup balsamic glaze (store-bought or homemade)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and oregano. Season with salt and pepper.
- Pour the dressing over the pasta mixture. Toss gently to coat all ingredients evenly.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, drizzle the balsamic glaze over the salad. Toss lightly one last time.
Notes
- For homemade balsamic glaze, simmer 1/2 cup balsamic vinegar in a small saucepan over medium-low heat until reduced by half (about 10-15 minutes).
- You can add 1/4 cup of finely chopped red onion for extra flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook (after pasta is cooked)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 250
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 15
- Cholesterol: 30
Keywords: Caprese, pasta salad, mozzarella, tomato, basil, balsamic glaze, cold salad