Strawberry Caprese Pasta Salad with Balsamic Glaze Recipe
A fresh and vibrant Strawberry Caprese Pasta Salad tossed with a homemade balsamic glaze. This easy and colorful pasta salad combines sweet strawberries, creamy mozzarella, fragrant basil, and nutritious spinach, making it a perfect side dish or light main course for spring and summer gatherings. The tangy balsamic glaze adds a delightful finishing touch that complements the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5-6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Balsamic Glaze:
- ¾ cup balsamic vinegar
- 3 tablespoons granulated sugar or brown sugar, honey, etc.
- Pinch of salt
Pasta Salad:
- 10 ounces pasta such as penne or farfalle
- 8 ounces fresh mozzarella, diced
- 8 ounces strawberry halves
- 2 cups packed baby spinach
- 1 large avocado, diced
- 1 bunch basil leaves, torn
- Salt and pepper, to taste
Instructions
- Make the Balsamic Glaze: In a small saucepan over high heat, combine the balsamic vinegar, sugar, and salt. Bring the mixture to a boil, then reduce the heat to medium and simmer until the mixture reduces by half, about 15-20 minutes. If the glaze reduces too quickly, lower the heat to medium-low. Remove from heat and allow to cool, as the glaze will thicken further once cooled.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta well and set aside to cool slightly.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooked pasta, diced mozzarella, halved strawberries, baby spinach, diced avocado, and torn basil leaves. Drizzle with the desired amount of cooled balsamic glaze. Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
Notes
- Use fresh mozzarella for the best texture and flavor.
- For additional protein, consider adding leftover diced chicken.
- The balsamic glaze can be made ahead and stored in the refrigerator.
- Choose a sturdy pasta like penne or farfalle to hold up well in the salad.
- Serve chilled or at room temperature for best flavor.
