Ingredients
16 oz Rotini or Fusilli pasta
1 pint cherry tomatoes, halved
8 oz fresh mozzarella pearls
1/2 cup fresh basil leaves, chiffonade
1/4 cup extra virgin olive oil
2 tablespoons balsamic glaze
1 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Step 1: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled.
Step 2: In a large mixing bowl, combine the cooled pasta with the extra virgin olive oil and garlic powder, tossing well to coat.
Step 3: Gently fold in the halved cherry tomatoes and the mozzarella pearls into the pasta mixture.
Step 4: Add the fresh basil and season with salt and pepper to taste. Toss lightly to distribute ingredients evenly.
Step 5: Drizzle the balsamic glaze over the top of the salad immediately before serving for the best visual appeal and flavor.
Notes
For the best results, use a high-quality aged balsamic glaze. If making ahead, store the glaze separately and add right before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
Keywords: caprese pasta salad with balsamic glaze, summer pasta salad, italian side dish, vegetarian pasta
