LAYERED PASTA CAPRESE SALAD

Layered Pasta Caprese Salad image

Bet you didn't think caprese could get any better. Well it does, in this layered beauty that includes pasta and a cool balsamic reduction.

Provided by Betty Crocker Kitchens

Time 1h

Yield 10

Number Of Ingredients 9

Ingredients

3 tablespoons salt
1 lb uncooked orecchiette (tiny disk) pasta
3 cups 1/2" marinated bocconcini, drained and marinating liquid reserved
Olive oil, if necessary
1 lb red heirloom tomatoes, sliced
1 lb yellow or orange heirloom tomatoes, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
3 cups basil leaves

Steps:

In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. 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.
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.
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.
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. Drizzle with the cooled balsamic vinegar.
Shred remaining basil, and sprinkle on top.

Nutrition Facts : Calories 660, Carbohydrate 66 g, Cholesterol 95 mg, Fiber 5 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 1/2 g