Layered Pasta Caprese Salad

Name: Layered Pasta Caprese Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 710 milliliters basil leaves; 454 grams red heirloom tomatoes, sliced; 10 servings Olive oil, if necessary; 454 grams yellow or orange heirloom tomatoes, sliced; 454 grams uncooked orecchiette (tiny disk) pasta; 1 teaspoons salt

Layered Pasta Caprese Salad is a vegan side dish. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 320 calories, 7g of protein, and 15g of fat. This recipe serves 10. If you have olive oil, basil leaves, orecchiette pasta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In large stockpot, heat 3 quarts water to boiling.

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Water

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Pot

Add 3 tablespoons salt; return to boiling.

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Salt

Add pasta; cook as directed on package.

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Pasta

Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.

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Bocconcini

Olive Oil

Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.

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Tomato

Salt

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Paper Towels

Baking Pan

In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.

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Balsamic Vinegar

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Sauce Pan

In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes.

Ingredients you will need

Yellow Tomato