Balsamic Glazed Strawberry Caprese Pasta Salad

Ingredients:

For the Salad:

• 8 oz (225g) pasta (such as fusilli, penne, or bowtie)
• 1 cup fresh strawberries, hulled and sliced
• 1 cup cherry tomatoes, halved
• 8 oz (225g) fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and black pepper to taste

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tablespoons honey or maple syrup (optional, for sweetness)
• Pinch of salt

Optional Garnish:

• Additional fresh basil leaves
• Balsamic reduction drizzle

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente.
• Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Balsamic Glaze:

• In a small saucepan, combine the balsamic vinegar and honey (if using) over medium heat.
• Bring the mixture to a simmer, then reduce the heat to low.
• Allow the vinegar to simmer gently, stirring occasionally, until it reduces by about half and thickens to a syrupy consistency, about 10-15 minutes.
• Remove the pan from heat and let the glaze cool. It will continue to thicken as it cools.

3. Assemble the Salad:

• In a large mixing bowl, combine the cooked and cooled pasta, sliced strawberries, halved cherry tomatoes, cubed mozzarella cheese, and sliced basil leaves.
• Season the salad with salt and black pepper to taste.
• Gently toss everything together until well combined.

4. Drizzle with Balsamic Glaze:

• Drizzle the cooled balsamic glaze over the salad. Start with a small amount and add more according to your taste preference.
• Gently toss the salad again to evenly distribute the balsamic glaze.

5. Garnish and Serve:

• If desired, garnish the salad with additional fresh basil leaves and a drizzle of balsamic reduction.
• Serve the Balsamic Glazed Strawberry Caprese Pasta Salad immediately, or refrigerate it for a couple of hours to allow the flavors to meld together before serving.