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Caprese pasta salad with hot maple glaze is a playful spin on my favorite summer salad turned into a satisfying main dish. Sweet cherry tomatoes, creamy mozzarella, and fresh basil bring sunny Italian flavors together in a bowl, while the warm maple vinaigrette adds a surprising touch of heat and richness. Ideal for lunch, sharing at picnics, or making ahead for a weeknight dinner when you crave freshness with a little kick.
I remember testing this on a hot June evening when dinner needed to be low effort but high reward. It’s now my summer salad obsession and even the pickiest eaters love it.
Ingredients
- Pasta: Choose penne or farfalle for their texture and ability to hold onto the glaze
- Cherry tomatoes: Use ripe and juicy tomatoes for a burst of freshness and color
- Fresh basil leaves: Tear or chop for intense aroma and flavor
- Mozzarella balls: Bocconcini or ciliegine deliver that creamy cheese hit
- Extra-virgin olive oil: Good quality oil brings richness and depth to the glaze
- Pure maple syrup: Real maple syrup creates a natural sweetness and blends beautifully with the heat
- Garlic: Freshly minced for aromatic undertones in the vinaigrette
- Red pepper flakes: Adjust to your desired heat level and always choose fresh flakes for best kick
- Sea salt: Go for flaky or fine salt to balance the sweet and spicy
- Freshly ground black pepper: Adds a slight bite and complexity to the glaze
- Optional garnish: More basil and freshly cracked pepper elevate freshness and aroma
Step-by-Step Instructions
- Cook the Pasta:
- Boil salted water in a large pot. Cook pasta until al dente according to the package. Drain and rinse under cold water to stop the cooking and cool pasta completely.
- Make the Hot Maple Glaze:
- Combine olive oil, maple syrup, minced garlic, red pepper flakes, salt, and pepper in a small saucepan. Heat gently over medium-low, stirring often, until the mixture is fragrant and just beginning to simmer, about two to three minutes. Avoid browning garlic. Remove from heat and let cool slightly.
- Mix Salad Components:
- Place cooled pasta, cherry tomatoes, mozzarella balls, and basil in a large mixing bowl.
- Dress the Salad:
- Pour the warm maple glaze over all ingredients. Toss gently so everything is evenly coated and glossy.
- Season and Chill:
- Taste and tweak salt or pepper if necessary. Serve immediately for best warmth or chill for half an hour if you want a crisp, refreshing salad.
- Finish with Garnishes:
- Scatter extra basil and black pepper just before serving for lively flavor and gorgeous presentation.
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The maple syrup is my secret upgrade here. When my daughter first tasted it, she lit up at that subtle sweetness. It totally transforms the salad and makes people ask for the recipe every time.
Storage Tips
Store leftover salad in an airtight container in the fridge for up to three days. For best results, keep the basil separate until ready to serve so it stays bright and fragrant. If the salad seems dry after chilling, add a drizzle of extra olive oil to refresh.
Ingredient Substitutions
You can swap mozzarella for burrata for an extra creamy bite. Whole wheat pasta works great if you prefer more fiber. You can use yellow cherry tomatoes for added color and sweetness. Or try honey in place of maple syrup if needed, though maple gives a distinct taste.
Serving Suggestions
This pasta salad is wonderful on its own as a lunch. Or pair alongside grilled vegetables and lemony chicken for a more robust meal. I love packing it for a picnic with focaccia and chilled white wine.
Italian-Inspired Roots
The dish is inspired by the classic Caprese salad from Capri, Italy, known for combining mozzarella, tomatoes, and basil. In this version, pasta turns it into a full meal and the hot maple glaze adds an unexpected North American twist.
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Common Questions
- → How can I prevent mozzarella from becoming rubbery?
Use fresh mozzarella balls and toss them in gently after the pasta cools to preserve their creamy texture.
- → Can I make this salad ahead of time?
Yes, assemble the salad in advance but add basil just before serving to maintain freshness and aroma.
- → Is it possible to use different pasta shapes?
Absolutely! Penne, farfalle, or other short pasta work well. Whole wheat or gluten-free options can be substituted.
- → How spicy is the hot maple glaze?
The heat level is adjustable by adding more or less red pepper flakes. Start mild and adjust to your preference.
- → What pairs well with this dish?
Enjoy with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio for a refreshing combination.
- → Can I add extra vegetables or garnishes?
Yes, try adding toasted pine nuts, roasted peppers, or a splash of balsamic vinegar for extra flavor and crunch.