Caprese Pasta Salad

Caprese Pasta Salad
Caprese Pasta Salad
Try this Caprese Pasta Salad recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 0
vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains pasta dairy free pescatarian
  • 1 cup balsamic vinegar
  • 1 lb pasta any type (i used mostaccioli)
  • 1 cup tomato any type cut in half (i used baby heirlooms)
  • 4 oz mozzarella ball fresh roughly chopped
  • 1/2 cup basil fresh roughly chopped
  • Carbohydrate 43.6423201245224 g
  • Cholesterol 0 mg
  • Fat 0.0768 g
  • Fiber 0.192000002861023 g
  • Protein 1.62456000358285 g
  • Saturated Fat 0.00492 g
  • Serving Size 1 1 recipe (833g)
  • Sodium 58.9920001681747 mg
  • Sugar 43.4503201216614 g
  • Trans Fat 0.01464 g
  • Calories 227 calories

In a small sauce pan, bring 1 cup of balsamic vinegar to boil over medium heat. 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 tsp of water at a time until desired consistency is reached.In a large saucepan, cook noodles in salted water per package directions. Drain and immediately rise the pasta with ice cold water to stop it from cooking.Place cooled pasta in a large bowl. Toss in cut tomatoes, mozzarella, and basil. Drizzle balsamic glaze on top. Serve immediately.