This caprese pasta salad is the ideal low-hassle side dish that still tastes gourmet. Homemade balsamic glaze (or store-bought!) is drizzled over sliced baby heirloom tomatoes, fresh chopped basil, bite-sized mozzarella, and a pasta of your choice.
In a small saucepan over medium heat, bring 1 cup of balsamic vinegar to boil. Reduce heat and let balsamic simmer for at least 20 minutes or until vinegar has reduced by 1/2. Use a spoon to test the glaze - it should leave a film on the back of the spoon when ready. Glaze will thicken more once removed from heat.
Place glaze in the refrigerator until ready to use. If glaze thickens too much while resting, stir in 1/4 teaspoon of water at a time until desired consistency is reached.
For the Caprese Pasta Salad
In a large saucepan, cook noodles in salted water per package directions. Drain and immediately rise the pasta with ice cold water to stop the cooking process. Let pasta sit in a strainer for a few minutes to remove any excess water.
Place cooled pasta in a large bowl and drizzle with olive oil. Add in cut tomatoes, mozzarella, and basil, then gently toss to combine so that ingredients are thoroughly mixed.
Serve immediately, drizzling prepared balsamic glaze on top.
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