Peach Caprese Pasta Salad with Honey Balsamic Drizzle
Sweet summer peaches, creamy mozzarella, cherry tomatoes, and fresh basil come together in this Peach Caprese Pasta Salad with Honey Balsamic Drizzle. It’s an easy, make-ahead side dish that’s bright, refreshing, and packed with seasonal flavor. Perfect for BBQs, potlucks, and light vegetarian dinners.
Ingredients
For the Salad:
- 8 oz short pasta fusilli, penne, or farfalle
- 2 ripe peaches pitted and sliced
- 1 cup cherry tomatoes halved
- 8 oz mozzarella pearls or chopped fresh mozzarella
- ¼ cup fresh basil torn
- 1 tablespoon olive oil
- Pinch of salt and black pepper
For the Honey Balsamic Drizzle:
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
Instructions
- Step 1: Cook and Cool the PastaBoil pasta until al dente. Drain, rinse with cold water, and toss with olive oil to prevent sticking.
- Step 2: Make the Honey Balsamic DrizzleIn a small saucepan, simmer balsamic vinegar and honey over low heat for 5–6 minutes until slightly thickened. Remove from heat and let cool.
- Step 3: Assemble the SaladIn a large bowl, combine cooked pasta, peach slices, cherry tomatoes, mozzarella, and basil. Season with salt and pepper.
- Step 4: Drizzle and TossPour the cooled balsamic glaze over the salad and gently toss until everything is coated. Serve chilled or at room temperature.
Notes
Secret Tips for the Best Peach Caprese Pasta Salad with Honey Balsamic Drizzle
Want to take your Peach Caprese Pasta Salad with Honey Balsamic Drizzle from really good to unforgettable? These tried-and-true secrets will help you get the best flavor, texture, and presentation every single time—especially if you're prepping it ahead or serving it to a crowd.1. Chill the Pasta Before Mixing: Once your pasta is cooked and drained, rinse it under cold water and let it cool completely before assembling the salad. Warm pasta can melt the mozzarella and wilt the basil too quickly, changing both the taste and texture. 2. Choose Just-Firm Ripe Peaches: Use peaches that are fragrant and ripe, but still slightly firm to the touch. This keeps them from turning mushy when tossed with the pasta and dressing. If they’re too soft, slice them at the last minute and gently fold them in. 3. Add Salt to Your Pasta Water: It may sound basic, but seasoning your water generously is the first step to flavor-packed pasta. Bland pasta will dull the other vibrant flavors in the salad. 4. Make Extra Honey Balsamic Glaze: Double the balsamic reduction and keep leftovers in a jar. It’s incredible drizzled over grilled veggies, roasted chicken, or even strawberries. Just reheat gently if it thickens too much in the fridge. 5. Tear the Basil—Don’t Chop It: Tearing basil (instead of slicing it with a knife) prevents bruising and keeps the leaves looking bright and fresh. It also releases the natural oils more evenly across the salad. 6. Toss with Olive Oil Before Drizzling Glaze: Lightly coating the pasta with olive oil before adding the balsamic glaze helps everything mix smoothly and adds a silky texture without overpowering the fresh flavors. 7. Assemble Just Before Serving for Peak Presentation: For the prettiest plating, wait to add the peaches, basil, and glaze until just before serving. This keeps the colors vibrant and prevents the peaches from softening too much. 8. Use Pearl Mozzarella or Hand-Torn Chunks: Pearls are quick and tidy, but if you’re using a block of mozzarella, tear it instead of cubing it. The irregular shapes grab more of the glaze and blend better with the rustic look of the salad.
Master these little details and you’ll serve up a summer pasta salad with peaches and balsamic drizzle that tastes like it came from a café—fresh, flavorful, and fancy without the fuss.