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- 2 cups cooked fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 1 cup fresh basil leaves, torn - 1/4 cup balsamic glaze - 3 tablespoons extra virgin olive oil - 1 tablespoon lemon juice - Salt and pepper to taste - 1/4 teaspoon garlic powder (optional) When I make Caprese Pasta Salad, I focus on freshness. Each ingredient brings its own flavor. The fusilli pasta serves as a great base. It holds the dressing well and adds a nice bite. I love using cherry tomatoes because they are sweet and juicy. Halving them lets their flavor shine. Fresh mozzarella balls, or bocconcini, add creaminess. They melt in your mouth and pair well with the tomatoes. Torn basil leaves bring a fragrant touch. Their green color makes the salad vibrant. For the dressing, I mix balsamic glaze, extra virgin olive oil, and lemon juice. This blend creates a tangy flavor. A bit of salt and pepper enhances everything. If you like garlic, add garlic powder. It gives a warm depth. - Calories per serving: Approximately 250 - Macronutrient breakdown: - Carbohydrates: 30g - Fats: 15g - Proteins: 7g This salad is not just tasty; it’s also packed with nutrients. It offers a good balance of carbs, fats, and proteins. Enjoying Caprese Pasta Salad can help you feel full and satisfied. To cook the pasta just right, use a large pot with water. Add a pinch of salt to the water. Bring it to a rolling boil. Add the fusilli pasta and stir it well. Cook for about 8-10 minutes until it’s al dente, which means it should have a slight bite. To check, taste a piece of pasta. If it’s firm but not hard, it’s ready. Once cooked, drain the pasta in a colander. Rinse it with cold water to stop the cooking. This helps keep the pasta from getting mushy. Spread it out on a baking sheet for even cooling. In a big bowl, add your cooled pasta, cherry tomatoes, and fresh mozzarella balls. Mix gently to avoid bruising the basil. To prevent tearing, add the torn basil leaves last. It keeps the leaves fresh and bright. Next, evenly distribute the dressing over the salad. This helps every bite taste amazing. Toss the salad gently but well, so all the ingredients mix. To make the balsamic dressing, whisk together balsamic glaze, olive oil, lemon juice, salt, pepper, and optional garlic powder in a small bowl. If you want to store it, keep it in a jar with a lid in the fridge. It lasts for about one week. Taste the dressing before adding it to the salad. If it needs more flavor, add a pinch of salt or a splash more of balsamic glaze. Adjust to your liking, and keep it tasty! For the full recipe, check out the details above. Choosing the best tomatoes and mozzarella is key. Use ripe cherry tomatoes for sweetness. Look for mozzarella balls that are fresh and creamy. They should be soft but not mushy. This gives your salad the best flavor and texture. Making the salad ahead of time helps the flavors mix well. Letting it sit for at least 10 minutes works wonders. If you plan to serve it later, cover it and chill it in the fridge. This way, the ingredients blend nicely. Serve your Caprese pasta salad in a big bowl or platter. This makes it look inviting. Drizzle extra balsamic glaze on top. It adds shine and flavor. For decorative garnishes, use whole basil leaves. They add a fresh look. You can also sprinkle crushed red pepper for a dash of heat. This small touch makes your salad pop visually! {{image_2}} You can boost your Caprese pasta salad with protein. Chicken and shrimp are great choices. Grilled chicken adds a nice smoky flavor. You can use diced rotisserie chicken for quick prep. For shrimp, grill or sauté them with a bit of garlic. Once cooked, toss them in with the pasta. Grilled vegetables also make a tasty addition. Zucchini, bell peppers, and asparagus work well. Simply grill them until tender, then chop and mix them in. This adds color and a nice crunch. If you need a gluten-free option, try using gluten-free pasta. Many brands offer great alternatives like rice or chickpea pasta. Cook them just like regular pasta for the best results. For a vegan twist, use dairy-free cheese. There are many brands that offer mozzarella-style cheese made from nuts or soy. You can also skip the cheese entirely for a lighter dish. Add extra tomatoes and basil to keep it fresh and tasty. To keep your Caprese pasta salad fresh, store it in the fridge. Use an airtight container to prevent odors from other foods. The salad tastes best within three days. After that, the texture may change. When storing, try to keep the ingredients separate if you can. This keeps the tomatoes and mozzarella from getting mushy. You can also add the dressing right before serving. This way, the flavors stay bright and fresh. Can you freeze this salad? No, I do not recommend freezing Caprese pasta salad. Freezing can change the texture of tomatoes and cheese. They may become watery after thawing. If you do freeze it, let it thaw in the fridge overnight. Serve it cold for the best taste. However, I suggest enjoying it fresh for the best experience. Yes, you can use different pasta types. Bowtie, penne, or rotini all work well. Cook them until they are al dente. For bowtie, it takes about 10-12 minutes. Penne cooks in 11-13 minutes. Rotini usually needs 8-10 minutes. Just remember to drain and cool them before mixing. You can keep the pasta salad in the refrigerator for about 3 days. Store it in an airtight container. This helps keep it fresh and tasty. Always check for any signs of spoilage before eating. Yes, you can make this salad ahead of time. Prepare it up to a day before serving. Just store it in the fridge with a lid. If you want the best taste, add the dressing right before serving. This keeps the pasta and veggies crisp. If you don’t have balsamic glaze, you can use balsamic vinegar. Mix it with a little honey or sugar to sweeten. You can also try red wine vinegar with a touch of honey. For a homemade glaze, simmer balsamic vinegar until it thickens. This makes a great substitute. This blog post covers how to make a delicious Caprese pasta salad. We detailed ingredients, steps, and storage tips. You learned how to cook pasta, mix fresh ingredients, and create a tasty balsamic dressing. We explored variations and serving ideas to suit your taste. In the end, this salad is not just easy to make; it’s a fun dish for any gathering. Enjoy experimenting with flavors and making it your own!

- Caprese Pasta Salad

Indulge in the refreshing flavors of Caprese Pasta Salad with this easy recipe! Perfect for summer gatherings or a quick weeknight meal, this vibrant dish features fusilli pasta, juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all topped with a luscious balsamic glaze. Ready in just 25 minutes, it’s not only tasty but also a feast for the eyes. Click through to explore this delicious recipe and elevate your salad game today!
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Ingredients
  

2 cups cooked fusilli pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini)

1 cup fresh basil leaves, torn

1/4 cup balsamic glaze

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

1/4 teaspoon garlic powder (optional)

Instructions
 

Begin by cooking the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool the pasta.

    In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, and fresh mozzarella balls.

      Add the torn basil leaves to the pasta mixture, gently mixing to combine the ingredients.

        In a small bowl, whisk together the balsamic glaze, olive oil, lemon juice, salt, pepper, and garlic powder (if using) until well blended.

          Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.

            Taste and adjust seasoning, adding more salt, pepper, or balsamic glaze if desired.

              Allow the pasta salad to sit for at least 10 minutes to let the flavors meld before serving.

                Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4-6

                  - Presentation Tips: Serve the salad in a large bowl or platter, drizzling a little extra balsamic glaze on top for a decorative finish. Garnish with whole basil leaves or a sprinkle of crushed red pepper for an extra kick.