Ensalada gourmet de pasta caprese con balsámico

Ingredientes

• 1 lb Fusilli or Rotini pasta
• 8 oz Fresh Mozzarella Pearls
• 2 cups Cherry or Grape tomatoes, halved lengthwise
• 1/2 cup Fresh Basil leaves, torn by hand
• 1/4 cup Balsamic Glaze (reduction)
• 1/3 cup Extra Virgin Olive Oil
• 2 cloves Garlic, finely minced
• 1 teaspoon Sea Salt (plus more for pasta water)
• 1/2 teaspoon Cracked Black Pepper

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil.

2. 2

   Cook the pasta for one minute less than the package directions suggest to achieve a firm al dente bite.

3. 3

   While the pasta cooks, slice the cherry tomatoes in half and tear the fresh basil leaves by hand to prevent bruising.

4. 4

   In a small bowl, whisk together the extra virgin olive oil, minced garlic, sea salt, and black pepper until well combined.

5. 5

   Drain the cooked pasta and rinse it briefly under cool water to stop the cooking process and remove excess starch.

6. 6

   Transfer the pasta to a large mixing bowl and toss immediately with the olive oil and garlic mixture to coat every spiral.

7. 7

   Gently fold in the halved tomatoes, mozzarella pearls, and torn basil leaves.

8. 8

   Drizzle the thick balsamic glaze over the top and give the salad one final, gentle toss.

9. 9

   Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the pasta to chill.