Next up: Caprese Pasta Salad!👇🏼
Juicy tomatoes, creamy mozzarella, crispy prosciutto, and a tangy balsamic vinaigrette that ties it all together. It’s giving “I missed the memo to get to Italy this summer, so here’s my solution.” 🍅🧀🌿🥓
Done in 20 minutes. Pairs well with sunshine and a glass of wine. Or Netflix and your sweats, I’m not judging.
Ingredients
5 strips of thinly sliced prosciutto, I used prosciutto di parma
8 oz farfalle (bow tie pasta)
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved (I love marinated mozzarella balls for this)
1/2 cup fresh basil leaves, thinly sliced
Vinaigrette
3 tbsp olive oil
1.5 tbsp balsamic vinegar
1 tbsp lemon juice
1 garlic clove, grated
1/4 tsp red chili flakes
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat the oven to 400°F and arrange the prosciutto in a single layer on a foiled baking sheet. Bake for 10–12 minutes, flipping halfway through, until the prosciutto is crispy.
Transfer the prosciutto to a cutting board and let it cool. Using a sharp knife, dice the prosciutto to your liking. (I like to make a mix of finely chopped and roughly chopped.)
While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to package instructions. I like to add a drop of olive oil to the pot to keep the noodles from sticking. Drain and rinse under cool water when it’s finished cooking.
While the pasta cooks, prepare the vinaigrette. In a small mixing bowl, combine the olive oil, balsamic vinegar, lemon juice, grated garlic, red chili flakes, salt, and pepper.
Place the cooked pasta in a large mixing bowl. Add the vinaigrette, diced prosciutto, cherry tomatoes, mozzarella, and basil. Toss the pasta salad to combine. Serve and enjoy!
Full recipe here: https://jz-eats.com/caprese-pasta/
Okay, so you've made the Caprese Pasta Salad, and I bet you're loving that fresh "lighter feel" the balsamic vinaigrette gives it! I've been experimenting with this recipe a lot, and I wanted to share some extra tips and variations to really make it your own, especially if you're like me and always looking for new twists on "pasta salad your personality for a month." First, let's talk about that balsamic element. The vinaigrette in the recipe really "coats the noodles" beautifully and provides a bright, tangy flavor. But if you've been searching for "balsamic glaze pasta salad" or "pasta salad with balsamic glaze," you're onto something! A balsamic glaze is simply balsamic vinegar that's been slowly reduced until it thickens and sweetens. It adds a wonderful, intense sweetness and a beautiful sheen. You can easily make your own by simmering balsamic vinegar over low heat until it reduces by about half and coats the back of a spoon. Just cool it, and then drizzle it over your finished Caprese pasta salad for an extra layer of gourmet flavor. It's a fantastic way to elevate the dish and really makes those "tomato prosciutto" flavors pop even more. Speaking of "tomato prosciutto," don't underestimate the power of quality ingredients here. For the cherry tomatoes, if you have a few extra minutes, try roasting them briefly with a tiny bit of olive oil and salt until they just start to burst. This deepens their sweetness and adds another dimension to the salad. And that crispy prosciutto? It's key for that amazing "crispy crunchy texture" that makes this "perfect pasta salad." I sometimes even bake a little extra and crumble it over other dishes – it's that good! Now, for those of you who might be curious about taking this dish to the next level, or maybe even searched for a "balsamic pearls recipe," let me introduce you to balsamic pearls. These are tiny spheres with liquid balsamic vinegar inside that burst in your mouth, providing an incredible flavor explosion. They're a super chic garnish and can add a delightful textural contrast and a sophisticated touch to your Caprese pasta salad. You can usually find them in gourmet food stores or online, and they're a fun way to impress your guests without much effort. And what if you're looking for something a bit more substantial, perhaps leaning towards a "fish salad" idea? This Caprese pasta salad is incredibly versatile! I've found that adding some grilled protein makes it a complete meal while still keeping that light, summery vibe. Imagine flaked, grilled salmon or seared shrimp tossed in with the pasta, tomatoes, and mozzarella. The flavors of dill or lemon would complement the balsamic vinaigrette beautifully. Even some high-quality canned tuna (packed in olive oil) can be a fantastic, easy addition for a quick and satisfying lunch. It transforms the salad from a side dish into a hearty main, perfect for those evenings when you want something fresh but filling. So whether you're sticking to the classic, adding a homemade balsamic glaze, experimenting with gourmet pearls, or even turning it into a "fish salad" entrée, this "caprese" pasta salad recipe is truly a blank canvas for deliciousness. Enjoy playing around with it and making it your own!