Caprese Pasta Salad

This Caprese Pasta Salad, with its summer tomatoes, fresh mozzarella cheese, and fresh basil leaves, coated in a red wine vinaigrette and drizzled with a Balsamic Glaze, makes a perfect pasta salad for a picnic, potluck, or summer party!

Course Pasta Salad

Cuisine Italian

Keyword Caprese Pasta Salad

Prep Time 5

Cook Time 10

Total Time 30

Servings

Calories 358kcal

Author Michele @ Flavor Mosaic

Ingredients

Pasta Salad

16 ounces cooked campanelle pasta (rinsed and drained)
2 cups cherry tomatoes halved
8 ounces fresh mozzarella balls (or mozzarella cut into 1/2" cubes)
1/4 cup basil leaves, sliced (reserve a few whole leaves for garnish)
1/2 cup red wine vinaigrette (Use either store bought or make your own. See recipe below)
1 Tablespoon Balsamic Glaze (either store bought or make your own. See recipe below.)

Red Wine Vinaigrette

1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon minced garlic
1/2 teaspoon Italian Seasoning
1 tablespoon sugar (optional)

Balsamic Glaze (See Recipe note below)

1/3 cup balsamic vinegar
3 tablespoons honey

Instructions

Pasta Salad

Prepare pasta according to package directions. Rinse and drain.
Place pasta, tomatoes, mozzarella, and basil in a large bowl.
Pour the red wine vinaigrette over the pasta, tomatoes, mozzarella and basil. Stir until everything is evenly coated.
Refrigerate until ready to serve. Drizzle Balsamic Glaze over the top right before serving.

Red Wine Vinaigrette

In a bowl or measuring cup, stir together olive oil, red wine vinegar, minced garlic, Italian Seasoning, and sugar, which is optional.

Balsamic Glaze

Place a small saucepan over medium heat. Pour in the balsamic vinegar and either honey or maple syrup. Bring the mixture to a boil.
Then reduce the heat to medium-low and simmer for about 10 minutes until the mixture is reduced by half.
Remove from heat. Let cool before serving.

Notes

Please note that the balsamic glaze recipe will make more than you need for the Caprese Pasta Salad.

Nutrition