Description
A vibrant twist on a Caprese salad featuring juicy strawberries, creamy mozzarella, fresh basil, and tender pasta, finished with olive oil and balsamic glaze. Perfect for summer picnics and light meals.
Ingredients
1 pound rotini pasta
2 cups fresh strawberries, sliced
8 ounces mini mozzarella balls (bocconcini), halved
1 cup fresh basil leaves, chiffonade or torn
3 tablespoons extra virgin olive oil
2 tablespoons balsamic glaze
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions. Drain and rinse under cool water.
2. While pasta cools, slice strawberries, halve mozzarella if needed, and chiffonade the basil leaves.
3. In a large mixing bowl, combine pasta, strawberries, mozzarella, and basil.
4. Drizzle with olive oil, sprinkle with salt and pepper, and gently toss until everything is coated.
5. Transfer to a serving platter and finish with a generous drizzle of balsamic glaze.
Notes
Pat strawberries dry before mixing to prevent extra moisture.
Chill pasta completely before adding fruit and cheese for the best texture.
Add balsamic glaze just before serving for the freshest presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
Keywords: Caprese, Pasta Salad, Strawberry, Summer