Caprese Pasta Salad
This caprese pasta salad is so simple to make and great for a picnic. There are long pasta spirals, fresh mozzarella pearls, cherry tomatoes, and ribbons of basil all tossed in a balsamic vinaigrette dressing. My favorite thing is to top the the pasta salad off with a sweet balsamic glaze.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 8 servings
- 1/2 cup balsamic vinegar
- 1 lb HemisFares Fusilli Bucati Lunghi
- 1 1/2 cups cherry tomatoes halved
- 8 oz. fresh mozzarella pearls halved
- 8 medium basil leaves cut in ribbons or tore
- 1 1/4 cups balsamic vinaigrette dressing
Add the balsamic vinegar into a small saucepan over medium heat. Let it simmer for 15 - 20 minutes until it becomes thick. Remove from the heat and let cool. It will reduce down to about 2 T. of balsamic glaze.
Bring 4 quarts of water to a boil in a large saucepan.
Either bring the noodles in half or leaving them whole, add them into the boiling water and boil for 12 - 14 minutes. I boiled mine for 14 minutes.
Pour the noodles into a colander. Rinse with cold water until the noodles are no longer warm and drain.
Add the noodles to a large bowl.
Slice the cherry tomatoes and mozzarella pearls in half. Set aside several pieces to add on top later. Add the rest in with the noodles.
Cut the basil into ribbons or tear it up. Set aside a few pieces and add the rest into the bowl.
Pour the balsamic vinaigrette dressing and glaze into the bowl with the pasta and stir until everything is coated. Add more or less dressing depending on your preference.
Add the remaining slices of tomatoes, mozzarella, and bail to the top of the salad. Don't stir it in.
Cover and refrigerate.
Calories: 475kcal | Carbohydrates: 47g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 6.4mg | Calcium: 121mg | Iron: 1mg