caprese pasta salad
America's fascination with pasta salads has taken us a long way from the original macaroni salad. In the last few decades, pasta salads have become colorful and fresh, relying on vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry, and seafood to help them sparkle. Pasta salads without mayonnaise are especially nice because they don't need the refrigeration that mayonnaise-based salads do.
Blue Ribbon Recipe
This Caprese pasta salad tastes like a warm summer's day. When tomatoes and basil are at their best this side dish must be on your menu. Farfalle pasta is coated with a tangy balsamic vinegar reduction. Fresh basil and cherry tomatoes add pops of flavor. Fresh mozzarella is classic to a Caprese salad and adds flavor and texture. Perfect for all your summer cookouts. Add grilled chicken, and this is a light summer dinner.
Ingredients
- 1/2 cup balsamic vinegar
- 1 pound Farfalle (bow-tie) pasta), cooked al dente or pasta of your choice
- 8 ounces fresh mozzarella, cut into small cubes or mozzarella balls cut in quarters
- 8 ounces cherry tomatoes, halved
- 1 cup basil leaves, roughly cut
- 2 cloves garlic, minced
- 12 - 15 large black olives, halved
- 1/4 cup extra virgin olive oil, divided
- - Kosher salt, to taste
- reshly ground black pepper, to taste
How To Make caprese pasta salad
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Step 1Add balsamic vinegar to a small saucepan. Simmer until the liquid reduces to half; about 10 minutes. -
Step 2Remove from heat to cool.
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Step 3In a large bowl, combine pasta, mozzarella, tomatoes, basil, garlic, and black olives.
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Step 4Drizzle balsamic reduction.
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Step 5Drizzle 2 Tbsp extra virgin olive oil. Gently toss until thoroughly combined.
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Step 6Season with salt and pepper. Refrigerate until ready to serve.
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Step 7Before serving toss with the remaining extra virgin olive oil.
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