Caprese Pasta Salad Maple Glaze (Printable Page)
# What You Need:
→ Pasta
01 -
300 g penne or farfalle pasta
→ Vegetables & Herbs
02 -
250 g cherry tomatoes, halved
03 -
20 g fresh basil leaves, torn or chopped
→ Cheese
04 -
200 g mozzarella balls (bocconcini or ciliegine), drained
→ Hot Maple Glaze
05 -
3 tbsp extra-virgin olive oil
06 -
2½ tbsp pure maple syrup
07 -
2 cloves garlic, finely minced
08 -
½–1 tsp red pepper flakes
09 -
½ tsp sea salt, plus more to taste
10 -
½ tsp freshly ground black pepper
→ Optional Garnish
11 -
Additional basil leaves
12 -
Freshly cracked black pepper
# How to Make It:
01 -
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 -
In a small saucepan, combine olive oil, maple syrup, minced garlic, red pepper flakes, salt, and black pepper. Heat over medium-low, stirring frequently, until the mixture is fragrant and begins to gently simmer, about 2–3 minutes. Do not let the garlic brown. Remove from heat and let cool slightly.
03 -
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil.
04 -
Drizzle the warm maple glaze over the salad. Toss gently to coat all ingredients evenly.
05 -
Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for a more refreshing salad.
06 -
Garnish with extra basil and a sprinkle of black pepper before serving, if desired.
# Helpful Tips:
01 -
For extra flavor, add a splash of balsamic vinegar or a handful of toasted pine nuts.
02 -
Substitute whole wheat or gluten-free pasta as preferred.
03 -
Great as a make-ahead dish—add basil just before serving for the freshest flavor.
04 -
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio.