Print

Fresh Mini Caprese Pasta Salad Recipe Easy Perfect for Summer Meals

fresh mini caprese pasta salad - featured image
Print Recipe

A light, colorful, and refreshing summer salad featuring mini pasta pearls, cherry tomatoes, fresh mozzarella, basil, and a tangy balsamic glaze. Perfect for quick meals, picnics, and casual gatherings.

Ingredients

Scale
  • 1 cup (about 100g) acini di pepe or orzo pasta
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini), drained and halved
  • ½ cup fresh basil leaves, torn or roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • 1 clove garlic, minced
  • Salt and freshly cracked black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: toasted pine nuts for crunch

Instructions

  1. Bring a medium pot of salted water to a boil. Add 1 cup (100g) of acini di pepe or orzo pasta. Cook according to package instructions, usually around 6-8 minutes, until al dente. Drain the pasta in a colander and rinse with cold water to stop cooking. Let it drain completely (about 5 minutes).
  2. While the pasta cooks, halve 1 ½ cups of cherry tomatoes and drain 1 cup of fresh mozzarella balls (bocconcini), cutting them in half if large. Tear or roughly chop about ½ cup of fresh basil leaves.
  3. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 minced garlic clove, salt, and freshly cracked black pepper to taste. Add a pinch of red pepper flakes if desired.
  4. In a large mixing bowl, add the cooked and cooled pasta, tomatoes, mozzarella, and basil. Pour the dressing over and toss gently but thoroughly to combine.
  5. Drizzle 2 tablespoons of balsamic glaze over the salad. Toss lightly once more or serve with the glaze drizzled on top.
  6. Serve immediately or chill in the fridge for 20-30 minutes to let flavors meld. Toss again before serving.

Notes

Do not overcook the pasta; rinse with cold water after draining to stop cooking and cool the pasta. Tear basil leaves by hand to avoid bruising. If mozzarella is watery, pat dry with paper towels. Make balsamic glaze by simmering balsamic vinegar until thickened if not using store-bought. Adjust seasoning after chilling. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate if prepping ahead.

Nutrition

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

Find it online: https://crispcraving.com/fresh-mini-caprese-pasta-salad-recipe-easy-perfect-for-summer-meals/