This balsamic pasta can serve the purpose of a main dish as well as a side-salad at, let’s say a potluck party. It is served at room temperature, so it’s perfect for a warm summer evening. With fresh “garden” ingredients it is healthy, light and delicious. The original recipe of this Balsamic Pasta is vegetarian, but you can easily add some (mild) sausage or pieces of hard salami to the dish to add some protein.
5-Color Balsamic Pasta
- 9 oz. Farfalle [bow-tie pasta] – I usually boil the whole 12 oz. Bag and save some pasta for the next as a kids’ meal with some added Parmesan cheese and garlic.
- 8 oz. Ciliegine mozzarella [cherry-sized balls] (Or, you can use regular sized mozzarella as pictured above, just cube it in 1” pieces)
- 6 oz. Black pitted olives (drained) and halved
- 3 tomatoes, seeded and diced in 1” pieces
- 1 ½ – 2 cups chopped fresh basil
- 1/8 cup balsamic vinegar (use more or less according to your liking)
- Salt & Pepper to taste
- 1/2 cup good olive oil
- 3-4 cloves garlic (depending on the size and how much you like garlic – we LOVE it) – minced
- Parmesan cheese, grated
- Boil the pasta according to the directions on the bag.
- In a bowl put together the mozzarella, halved olives, tomatoes and basil.
- Toss it with the balsamic vinegar and add salt and pepper to taste.
- When the pasta is done, drain it in a colander and add it to the other ingredients.
- Heat the olive oil in the pan that you used to boil the pasta in.
- When the oil is warm, toss the garlic in and stir.
- When the garlic becomes aromatic, take the pan immediately off the heat. You don’t want the garlic to turn brown as it will become bitter!!!!
- Poor the olive oil and garlic over the salad and stir gently.
- Serve with Parmesan cheese and enjoy!!
(Recipe by: Marieke, aka HRH Mommy)