Ingredients
1 lb fusilli or rotini pasta
2 cups cherry tomatoes, halved
8 oz fresh mozzarella pearls
1 cup fresh basil leaves, chiffonade
1/2 cup extra virgin olive oil
1/4 cup balsamic glaze
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Step 2: Drain the pasta and rinse under cold water to stop the cooking and cool the noodles; set aside in a large mixing bowl.
Step 3: In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and dried oregano.
Step 4: Add the halved cherry tomatoes, mozzarella pearls, and fresh basil to the cooled pasta.
Step 5: Pour the olive oil mixture over the salad and toss gently to ensure everything is evenly coated.
Step 6: Just before serving, drizzle the balsamic glaze over the top and give it one final light toss.
Notes
For the best results, use a high-quality aged balsamic glaze. If making ahead, add the basil and glaze right before serving to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: caprese pasta salad recipes, summer pasta salad, balsamic pasta salad, easy side dish
