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Fresh Caprese Pasta Salad Recipe Easy 5-Ingredient Summer Side Dish

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A light and refreshing Caprese pasta salad featuring fresh mozzarella, cherry tomatoes, basil, and a homemade balsamic reduction, perfect for summer gatherings.

Ingredients

Scale
  • 8 ounces (225 grams) bowtie or rotini pasta
  • 8 ounces (225 grams) fresh mozzarella, cut into bite-sized pieces or small balls
  • 2 cups (about 300 grams) cherry or grape tomatoes, halved
  • 1 cup loosely packed fresh basil leaves, torn or roughly chopped
  • 1/2 cup (120 ml) balsamic vinegar for reduction
  • 3 tablespoons extra virgin olive oil
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Taste test to avoid mushiness. Drain and rinse under cold water to cool down and stop cooking. Set aside.
  2. Make the balsamic reduction: Pour 1/2 cup (120 ml) of balsamic vinegar into a small saucepan. Heat over medium-low heat and bring to a gentle simmer. Stir occasionally and allow it to reduce by half, about 10-15 minutes. Watch it carefully—it should coat the back of a spoon and be syrupy but not burnt. Remove from heat and let cool slightly.
  3. Prepare the fresh ingredients: While the balsamic reduces, halve 2 cups (300 grams) of cherry tomatoes and cut 8 ounces (225 grams) fresh mozzarella into bite-sized pieces. Tear or roughly chop 1 cup of fresh basil leaves.
  4. Combine the salad: In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Drizzle 3 tablespoons of extra virgin olive oil over the mixture. Season with salt (start with 1 teaspoon) and freshly ground black pepper. Toss gently but thoroughly.
  5. Add the finishing touch: Drizzle the balsamic reduction over the salad just before serving. A little goes a long way, so add carefully and adjust to taste.
  6. Optional: Add a pinch of red pepper flakes for a subtle kick or mix in some sliced black olives for an extra flavor layer.

Notes

Keep the balsamic reduction on low heat and watch carefully to avoid burning. Cool pasta under cold water to stop cooking and prevent mushiness. Toss salad gently to avoid bruising tomatoes or squishing mozzarella. For gluten-free, use gluten-free pasta; for vegan, substitute mozzarella with plant-based cheese and use a maple syrup balsamic glaze.

Nutrition

Keywords: Caprese pasta salad, balsamic reduction, summer side dish, easy pasta salad, fresh mozzarella, cherry tomatoes, basil

Find it online: https://tastytuck.com/fresh-caprese-pasta-salad-recipe-easy-5-ingredient-summer-side-dish/