Caprese Pasta Salad with Sun-dried Tomatoes
User Reviews
5
Caprese Pasta Salad with Sun-dried Tomatoes
Description
Caprese Pasta Salad with Sun-dried Tomatoes features bowtie pasta tossed with fresh mozzarella and fresh basil, enhanced by the concentrated flavor of sun-dried tomatoes preserved in herb-infused oil. The pasta is cooked al dente and cooled before mixing to preserve texture. The dressing, a blend of fresh garlic, olive oil, balsamic vinegar, salt, dried basil, and freshly ground black pepper, gives brightness and depth to the salad. The optional balsamic reduction adds a subtle sweetness and acidity when drizzled just before serving, and parmesan cheese further complements the flavors and adds a savory touch.
The pasta salad is chilled after dressing, allowing flavors to meld and offering a cool contrast to the richness of the mozzarella and tomatoes. It can be refreshed by adding more of the reserved sun-dried tomato oil to prevent dryness after refrigeration. This salad works well as a side dish for light meals or as a simple lunch and pairs nicely with grilled proteins or crusty bread.
Ingredients
- 16 oz bowtie pasta
- 8 oz mozzarella cheese fresh, chopped into small pieces
- 1/4 cup basil fresh, chopped into ribbons
- 1 sun-dried tomatoes julienne cut, packed in oil with herbs; 8 oz jar
- 2 teaspoons balsamic vinegar divided, 3/4 cup
- 2 teaspoons olive oil
- 1 1/2 teaspoons garlic fresh, minced
- 1/2 teaspoon salt
- 1 1/2 teaspoons basil dried
- black pepper fresh, to taste
- Parmesan Cheese grated, to taste, optional
Instructions
To make the pasta salad:
- Bring a large pot of salted water to boil and cook the pasta until al dente according to package directions. Drain and rinse with cool water.
- In a large bowl, combine pasta, fresh mozzarella, basil, and sun-dried tomatoes with a small amount of oil from the jar. Save whatever oil is left in the jar to moisten the pasta salad later.
- In a small bowl, whisk together 2 teaspoons of Balsamic vinegar, olive oil, garlic, salt, dried basil and pepper to taste. Pour over the pasta and stir everything gently to coat. Cover the salad and place in the refrigerator to chill. Once you are ready to serve, drizzle with the balsamic reduction (recipe below) and sprinkle with grated parmesan cheese if desired. If pasta salad gets dry after being in the refrigerator, use some of the leftover oil from the jar of sun-dried tomatoes to moisten it.
To make the Balsamic reduction:
- Pour 3/4 cup Balsamic vinegar into a small sauce pan and place over low heat on the stove. Cook for 15-20 minutes, stirring occasionally, until the vinegar reduces and thickens enough to coat the back of a spoon. Remove from heat and drizzle over the salad immediately. Be careful not to let it cool for too long, or it will thicken and harden in the pan. Also, be sure to to turn on your vent fan on your stove while making the balsamic reduction as it creates a strong smell!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 272mg | 11% |
| Potassium | 418mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 121mg | 12% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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