Fresh Caprese Pasta Salad with Easy Homemade Balsamic Reduction
A light and refreshing pasta salad combining fresh mozzarella, cherry tomatoes, basil, and a homemade balsamic reduction for a perfect summer meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, torn into bite-size pieces
- 1 cup fresh basil leaves, torn or chopped
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/2 cup balsamic vinegar
- Salt and pepper to taste
- Optional: red pepper flakes
- Optional: fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (9-11 minutes) until al dente. 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.
- Pour balsamic vinegar into a medium saucepan. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer until vinegar thickens and reduces by half, about 10-12 minutes. Stir occasionally to avoid burning. Remove from heat and let cool slightly.
- While the reduction simmers, halve cherry tomatoes, tear fresh mozzarella into bite-size pieces, roughly chop or tear basil leaves, and mince garlic.
- Add cherry tomatoes, mozzarella, basil, and garlic to the cooled pasta. Drizzle with olive oil and season with salt and pepper. Gently toss to combine evenly.
- Drizzle balsamic reduction over the salad just before serving. Toss lightly again or serve with the reduction on top. Optionally, sprinkle red pepper flakes or a squeeze of lemon juice for extra zing.
- Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to let flavors meld.
Notes
Do not overcook the pasta; it should be tender but still have a slight bite. Cool pasta before mixing to prevent mozzarella from melting. Watch balsamic reduction closely to avoid burning. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For dairy-free, substitute mozzarella with avocado or marinated tofu.
Nutrition
- Serving Size: About 1 1/2 cups (25
- Calories: 320
- Sugar: 4
- Fat: 12
- Carbohydrates: 35
- Fiber: 3
- Protein: 14
Keywords: Caprese pasta salad, balsamic reduction, fresh mozzarella, cherry tomatoes, basil, easy pasta salad, summer salad, quick dinner