Photo from Just a Pinch |
I made this Caprese Pasta salad because I didn't want a salad with mayo in it because it was hot. I'd make this again by the way. It was yummy.
I cheated though. I bought Balsamic reduction and made a vinaigrette with it.
Caprese Pasta Salad
Recipe from Just a Pinch
Serves 6
- 1/2 c balsamic vinegar
- 1 lb Farfalle (bow-tie) pasta), cooked al dente or pasta of your choice
- 8 oz fresh mozzarella, cut into small cubes or mozzarella balls cut in quarters
- 8 oz cherry tomatoes, halved
- 1 c basil leaves, roughly cut
- 2 clove garlic, minced
- 12 - 15 lg black olives, halved
- 1/4 c extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Add balsamic vinegar to a small saucepan. Simmer until the liquid reduces to half; about 10 minutes. Remove from heat to cool.
In a large bowl, combine pasta, mozzarella, tomatoes, basil, garlic, and black olives.
Drizzle balsamic reduction. Drizzle 2 Tbsp extra virgin olive oil. Gently toss until thoroughly combined.
Season with salt and pepper. Refrigerate until ready to serve.
Before serving toss with the remaining extra virgin olive oil.
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