Balsamic Caprese Pasta Salad

$To make Balsamic Caprese Pasta Salad, you will need: - 2 cups uncooked fusilli pasta - 1 ½ cups cherry tomatoes, halved - 1 cup fresh mozzarella pearls - 1 cup fresh basil leaves, roughly torn - 3 tablespoons balsamic glaze - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: Freshly cracked black pepper for garnish You can easily swap some ingredients to fit your taste. Use any pasta shape you like. Penne or rotini works well. If you can’t find mozzarella pearls, try cubed mozzarella. For a twist, use arugula instead of basil. You can change the balsamic glaze with a flavored vinegar. A red wine or apple cider vinegar adds a nice kick. Using fresh ingredients makes this pasta salad shine. Fresh tomatoes burst with flavor. They add sweetness and color. Mozzarella pearls provide creaminess that balances the tangy balsamic. Fresh basil gives a great aroma and taste. Overall, fresh ingredients make every bite enjoyable. They also bring health benefits. Fresh veggies and herbs are full of nutrients. They help you feel good while you eat. {{ingredient_image_1}} First, boil water in a large pot. Add a pinch of salt to the water. Once it boils, add 2 cups of uncooked fusilli pasta. Cook the pasta until it is al dente, about 8 to 10 minutes. Test a piece to see if it is firm yet tender. When done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. This helps keep the pasta from getting mushy. In a small bowl, you will make the dressing. Combine 3 tablespoons of balsamic glaze and 2 tablespoons of extra virgin olive oil. Add 1 teaspoon of garlic powder, salt, and pepper to taste. Whisk the mixture well. You want it smooth and creamy. This dressing adds flavor and ties all the ingredients together. In a large mixing bowl, combine the cooked pasta, 1 ½ cups of halved cherry tomatoes, and 1 cup of fresh mozzarella pearls. Toss in 1 cup of roughly torn basil leaves. Pour the dressing over this mix. Gently toss everything together until it is well coated. This salad needs to sit for at least 15 minutes. This resting time allows the flavors to blend perfectly. Serve it chilled or at room temperature. You can add freshly cracked black pepper for an extra touch! For a great pasta salad, use good pasta. Fusilli holds sauce well. Cook it al dente for the best texture. Rinse it under cold water to stop cooking. This keeps the pasta firm. Make sure to let the salad sit after mixing. This helps the flavors blend. A 15-minute wait is perfect. To boost flavors, use fresh herbs. Basil adds a sweet touch. You can also try adding a squeeze of lemon juice for brightness. Adjust the balsamic glaze as you like. If you enjoy sweetness, add more. For a tangy kick, use a bit more olive oil. Serve the pasta salad cold or at room temperature. It’s great for picnics or barbecues. Garnish with cracked black pepper for extra flavor. Pair it with grilled chicken for a full meal. Enjoy this fresh dish at any gathering! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and ripe cherry tomatoes. Their natural sweetness will elevate the dish. Chill Before Serving: Allowing the pasta salad to sit for at least 15 minutes or refrigerating it for an hour enhances the melding of flavors. Customize Your Cheese: If you prefer, substitute mozzarella pearls with crumbled feta or burrata for a different texture and flavor profile. Dress It Right: Toss the salad gently with the dressing to avoid breaking the mozzarella pearls and ensure even distribution of the flavors. {{image_2}} You can switch up the pasta in this dish easily. While I love fusilli for its fun shape, you can use other options too. Penne, rotini, or farfalle all work well. Each type adds its own twist to the salad. Choose whole grain or gluten-free pasta if you prefer. They will still taste great with the other ingredients. Want to boost the nutrition of your pasta salad? Try adding some veggies. Spinach, arugula, or bell peppers add color and flavor. You could also toss in some chickpeas or cooked chicken for protein. Nuts like pine nuts or walnuts add crunch. Each of these add-ins makes the dish even more filling and healthy. The dressing is key to this salad. The balsamic glaze gives a sweet and tangy taste. You could mix it up by adding lemon juice for a zesty kick. Or, try a dash of honey for extra sweetness. If you want a creamier option, mix in a bit of Greek yogurt. These variations keep the salad fresh and exciting every time you make it! To store leftovers, place the pasta salad in an airtight container. Make sure to cover it tightly. This keeps the flavors fresh and prevents spills. You can store it in the fridge for up to three days. If you notice any changes in smell or texture, it's best to toss it out. For meal prep, I suggest making the pasta salad in larger batches. Divide the salad into individual containers. This way, you can grab a healthy meal quickly. Just remember to add the dressing right before you eat. This keeps the salad crisp and fresh. If you want to reheat the pasta salad, do it gently. Place the salad in a microwave-safe bowl. Heat it for about 30 seconds, then stir. Check the temperature, and repeat if needed. I recommend enjoying the salad cold, as it tastes best that way. Yes, you can make this salad ahead of time. It tastes better after chilling. Prepare it and let it sit in the fridge for at least 30 minutes. The flavors mix well, making it even more delicious. Just add the dressing before serving to keep the pasta fresh. This salad pairs well with many dishes. You can serve it with grilled chicken or salmon for protein. A fresh baguette or garlic bread complements the meal nicely. It also works as a side dish for barbecues or picnics. The bright flavors match well with rich foods. Absolutely! This recipe is great for meal prep. It stores well in the fridge for up to three days. Just keep the dressing separate if you want to enjoy it fresh. You can pack portions in containers for easy lunches. This makes eating healthy simple and tasty. In this article, we explored key ingredients for Balsamic Caprese Pasta Salad. You learned about ingredient substitutes and the value of fresh items. I shared step-by-step cooking methods and tips for a tasty result. We discussed variations for different pasta types and add-ins for nutrition. Lastly, I covered how to store leftovers and answered FAQs about meal prep. Use these tips to make your pasta salad fun and delicious! Enjoy your cooking journey!$

Balsamic Caprese Pasta Salad

A refreshing pasta salad with cherry tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 cups uncooked fusilli pasta
1.5 cups cherry tomatoes, halved
1 cup fresh mozzarella pearls
1 cup fresh basil leaves, roughly torn
3 tablespoons balsamic glaze
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
to taste salt and pepper
optional freshly cracked black pepper for garnish

Instructions

Cook the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella pearls, and torn basil leaves.
In a small bowl, whisk together the balsamic glaze, olive oil, garlic powder, salt, and pepper until well-combined.
Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
Taste and adjust seasoning if necessary, adding more salt, pepper, or balsamic glaze as desired.
Let the salad sit for at least 15 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with freshly cracked black pepper if desired.

Notes

Let the salad sit for at least 15 minutes to enhance the flavors.

Keyword balsamic, caprese, pasta salad