Caprese Pasta Salad with Balsamic Reduction
Equipment
- Large pot
- Small saucepan
- Large mixing bowl
Ingredients
- 8 ounces rotini pasta
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup balsamic vinegar
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, pour the balsamic vinegar into a small saucepan. Simmer over medium heat for 8 to 10 minutes until it reduces by half and thickens slightly. Remove from heat and let it cool.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, torn basil, olive oil, salt, and black pepper. Toss gently to mix.
- Drizzle the cooled balsamic reduction over the salad and toss once more to coat evenly. Serve at room temperature.
Notes
Make the balsamic reduction up to two days ahead and store it in a small jar in the fridge. If the reduction thickens too much, stir in a teaspoon of warm water before drizzling. For potlucks, keep the reduction separate and add it right before serving to maintain the best texture.
Course: Salad
Cuisine: Italian
Equipment: Large pot, Small saucepan, Large mixing bowl
Cuisine: Italian
Equipment: Large pot, Small saucepan, Large mixing bowl