Black Bean Penne Caprese Salad

A delicious pasta salad made with black bean pasta, cherry tomatoes, fresh mozzarella, and fresh basil. A balsamic vinegar syrup is drizzled over the pasta salad right before serving.

Course Dinner, Lunch, Salad

Keyword basil, black bean penne, cherry tomatoes, grape tomatoes, mozzarella cheese

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 268kcal

Author Lynn / Turnips 2 Tangerines

Ingredients

2/3 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon salt
12 oz package black bean penne pasta
1 tablespoon olive oil
1 pint grape tomatoes
6 ounces fresh mozzarella
½ cup packed fresh basil leaves
1/4 cup olive oil, to taste
salt and pepper, to taste

Instructions

Make Balsamic Syrup
Add the balsamic vinegar, honey and Dijon mustard to a small saucepan. Heat to a boil over medium heat. Reduce the heat to medium-low and let the mixture simmer for 10 minutes. Turn off the heat and let the mixture cool completely. It will thicken considerably as it cools.
Make Salad
Fill a large pan with water. Add 1 tablespoon salt. Bring to a rolling boil. Add pasta, cook 8-10 minutes or until al dente. Drain. In a large bowl toss pasta with 1 tablespoon of olive oil so the pasta doesn't stick together.
Wash and slice the grape tomatoes in half and add them to the cooked black bean pasta. Cube the fresh mozzarella and add to the bowl. Wash and slice the basil leaves into thin ribbons. Add the basil to the bowl. Toss everything together with ¼ cup olive oil or to taste. Season with salt and pepper, to taste.
Divide salad between serving bowls. Right before serving, drizzle with balsamic vinegar syrup.

Notes

Black Bean Penne Caprese Salad can be made using any type of pasta such as: orzo or rotini pasta in place of the black bean pasta. Balsamic Vinaigrette can replace the Balsamic Vinegar Syrup or make your favorite "from scratch" balsamic vinaigrette.

Nutrition