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Fresh Caprese Pasta Salad Recipe with Easy Sweet Balsamic Reduction

Fresh Caprese Pasta Salad - featured image
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A fresh and easy pasta salad featuring cherry tomatoes, mozzarella, basil, and a homemade sweet balsamic reduction that ties all the flavors together.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta (penne, rotini, or farfalle)
  • 1 pint (about 300 grams) cherry tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini) or torn into bite-sized pieces
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • For the Sweet Balsamic Reduction:
  • 1/2 cup (120 ml) balsamic vinegar
  • 2 tablespoons brown sugar or honey

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package directions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse briefly under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While the pasta cooks, pour 1/2 cup (120 ml) balsamic vinegar and 2 tablespoons of brown sugar (or honey) into a small saucepan. Heat over medium-low heat, stirring occasionally, until the mixture reduces by about half and becomes syrupy—this takes around 8-10 minutes. Remove from heat and let cool slightly.
  3. Halve 1 pint (about 300 grams) cherry tomatoes and place them in the bowl with the pasta. Tear or gently chop about 1 cup of fresh basil leaves and add. Drain and add 8 ounces (225 grams) of fresh mozzarella balls or torn pieces. Mince 1 garlic clove and toss it in if desired.
  4. Drizzle 3 tablespoons of extra virgin olive oil over the bowl. Season with salt and freshly ground black pepper to taste. Toss gently but thoroughly to combine all ingredients evenly, being careful not to bruise the basil or break the mozzarella too much.
  5. Just before serving, drizzle the sweet balsamic reduction over the salad. Start with a couple of tablespoons and add more to your liking.
  6. Serve fresh or at room temperature. The salad can sit at room temperature for about 30 minutes to let flavors meld.

Notes

If the balsamic reduction thickens too much while cooling, gently warm it again on low heat and stir in a teaspoon of water to loosen it. Drain and pat dry mozzarella to avoid watering down the salad. Use fresh basil for best flavor. The salad holds well for 1-2 days refrigerated if balsamic reduction is stored separately.

Nutrition

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

Find it online: https://shimmersnack.com/fresh-caprese-pasta-salad-recipe-with-easy-sweet-balsamic-reduction/