Caprese Pasta Salad

Photo from Just a Pinch

Last night was Sunday dinner. But not just any Sunday dinner. It was the Low Country Boil Sunday dinner. It was beautiful weather and we had almost all the Sunday Dinner usual suspects. We even had two former Sunday Dinner attendees who moved to Idaho. Of course, they brought the big pot we needed to cook this whole thing it. 

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.