Pasta salads are a great summer staple. There are endless variations and substitutes for this filling and healthy dish.
After making a few of my favorite bruschettas, I found I had a bit of the balsamic reduction left and didn’t want to throw it out. With dinner approaching, I cooked up some pasta, added the reduction, and threw in a few other ingredients we had in the fridge. Here’s what came out of it!
Strawberry Balsamic Pasta Salad
You will need:
1 bag bow tie pasta
½ cup balsamic reduction
5-6 fresh basil leaves, chopped
6-8 sliced strawberries
¼ cup cheese of your choice (I used mozzarella and parmesan)
What you do:
Cook pasta according to the instructions on the packaging. Strain and allow to cool completely. (You can run cold water over it to stop the cooking process and help it cool faster.)
In a large bowl, combine your cooked and chilled pasta with the remaining ingredients. Stir gently.