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Close-up of rotini pasta spirals coated in olive oil with cherry tomatoes and mozzarella pearls in a Caprese Pasta Salad.

Caprese Pasta Salad with Glossy Balsamic Glaze and Fresh Basil

This vibrant Caprese Pasta Salad features al dente rotini, creamy mozzarella pearls, and sweet cherry tomatoes, all finished with a glossy balsamic glaze drizzle. A perfect 20-minute summer meal optimized for flavor and visual appeal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 lb Rotini Pasta 454g, cooked al dente
  • 2 cups Cherry Tomatoes 300g, halved
  • 8 oz Fresh Mozzarella Pearls 225g, drained
  • 1/2 cup Fresh Basil Leaves 15g, hand-torn
  • 1/4 cup Extra Virgin Olive Oil 60ml, high quality
  • 2 tbsp Balsamic Glaze 30ml, for drizzling
  • 1 tsp Sea Salt To taste
  • 1/2 tsp Cracked Black Pepper Freshly ground

Equipment

  • 1 Large pot For boiling pasta
  • 1 White Ceramic Serving Bowl For optimal visual presentation

Method
 

Preparation
  1. Boil rotini in salted water until al dente. Drain and rinse with cold water until completely cool to the touch.
  2. Place cooled pasta in a large bowl and toss with extra virgin olive oil until every spiral is glossy and separated.
  3. Add the halved cherry tomatoes and mozzarella pearls. Toss gently to distribute colors evenly.
  4. Scatter hand-torn basil leaves over the top. Do not over-mix to keep the basil from wilting.
  5. Apply the balsamic glaze in a thin crisscross pattern over the salad. Finish with a sprinkle of sea salt and cracked black pepper.

Notes

Always cool pasta before adding cheese to prevent melting.
Add balsamic glaze immediately before serving for the best visual contrast.