Caprese Pasta Salad
Pasta salads without mayonnaise are especially nice because they don't need the refrigeration that mayonnaise based salads do.
1/4 cbalsamic vinegar
1 lbfarfalle (bow tie pasta), cooked al dente or past of your choice
8 ozfresh mozzarella, cut into small cubes, or mozzarella balls cut in quarters
8 ozcherry tomatoes, halved
12-15 largeblack olives, halved
1 cbasil leaves, roughly cut
2 clovegarlic, minced
1/4 colive oil, extra virgin
·kosher salt and freshly ground black pepper to taste
How to Make Caprese Pasta Salad
- Add balsamic vinegar to a small saucepan and simmer until 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 and 2 tablespoons of extra virgin olive oil on toss and gently toss until thoroughly combined.
- Season with salt and pepper.
Refrigerate until ready to serve.
Before serving toss with remaining extra virgin olive oil.