Combine Ingredients: In a large mixing bowl, combine the cooked pasta, halved tomatoes, and mozzarella balls.
Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, salt, and black pepper.
Toss the Salad: Pour the dressing over the pasta mixture and toss until everything is well coated.
4. Adding the Finishing Touches:
Add Basil: Just before serving, add the torn basil leaves to the salad and toss gently to combine. This ensures the basil remains fresh and vibrant.
Drizzle with Balsamic Glaze: Drizzle the balsamic glaze over the salad. You can serve the remaining glaze on the side for those who want extra.
Optional Garnish: Sprinkle the grated Parmesan cheese over the top if desired for an extra layer of flavor.
5. Serving the Salad:
Serve: Transfer the Caprese Pasta Salad to a serving platter or bowl. Serve immediately at room temperature or chilled.
Tips for Success:
Fresh Ingredients: Use the freshest ingredients you can find, especially the tomatoes and basil, for the best flavor.
Pasta Type: Choose a pasta shape that holds onto the dressing and other ingredients well, such as rotini, penne, or fusilli.
Mozzarella: Fresh mozzarella balls (bocconcini or ciliegine) work best, but you can also use a larger ball of fresh mozzarella cut into bite-sized pieces.
Balsamic Glaze: Make sure to simmer the balsamic vinegar and honey until it reduces to a thick, syrupy consistency. This intensifies the flavor and adds a beautiful finishing touch to the salad.
Basil: Add the basil just before serving to keep it fresh and prevent it from wilting.
Variations:
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