This Tomato Confit Caprese Pasta Salad recipe is the perfect way to use up your batch of tomato confit.
It’s ideal for summer potlucks, barbecues, or any outdoor dining occasion!
Ingredients
For the salad:
- 1 lb mezzi rigatoni or any short pasta
- 1 cup tomato confit
- ½ shallot, thinly sliced
- 2 burrata (small to medium)
- 10 fresh basil leaves
- ¼ cup pistachios
- 2 tablespoon chives, chopped
For the balsamic vinaigrette dressing:
- 1 garlic clove, grated
- 2 tablespoon balsamic reduction or vinegar
- 6 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
Step 1: Boil a large pot of salted water and cook the rigatoni according to the package directions.
Drain and rinse with cold water to stop the cooking process and cool it down for the salad.
Step 2: Make the dressing by whisking together the grated garlic, balsamic vinegar, and olive oil until emulsified. Season with salt and pepper to taste.
Step 3: In a large bowl, combine the cooked pasta, tomato confit, chopped shallot, and half of the basil and chives.
Step 4: Pour the balsamic dressing over the pasta salad and toss to coat evenly.
Step 5: Gently tear the burrata into pieces and add to the salad along with the remaining basil leaves and chives.
Step 6: Sprinkle the chopped pistachios on top and serve!
Frequently Asked Questions (FAQs)
1. Can I use other types of cheese besides burrata?
Yes, mozzarella or fresh ricotta would also work great in this recipe, providing a similar creamy texture.
2. Can I make this salad in advance?
Yes, you can prepare it a few hours ahead, but it’s best to add the burrata and pistachios just before serving to keep the texture fresh.
3. Can I use store-bought tomato confit?
Yes, store-bought tomato confit works just fine, but homemade will give you a richer flavor.
4. How long will the salad keep in the fridge?
It will keep for up to 2 days in an airtight container, though it’s best served fresh for optimal texture and flavor.
5. Can I use other nuts besides pistachios?
Absolutely! You can use almonds, walnuts, or even pine nuts for a different texture and taste.
Tomato Confit Caprese Pasta Salad
Ingredients
For the salad:
- 1 lb mezzi rigatoni or any short pasta
- 1 cup tomato confit
- ½ shallot thinly sliced
- 2 burrata small to medium
- 10 fresh basil leaves
- ¼ cup pistachios
- 2 tbsp chives chopped
For the balsamic vinaigrette dressing:
- 1 garlic clove grated
- 2 tbsp balsamic reduction or vinegar
- 6 tbsp extra virgin olive oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Boil a large pot of salted water and cook the rigatoni according to the package directions.
- Drain and rinse with cold water to stop the cooking process and cool it down for the salad.
- Make the dressing by whisking together the grated garlic, balsamic vinegar, and olive oil until emulsified. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta, tomato confit, chopped shallot, and half of the basil and chives.
- Pour the balsamic dressing over the pasta salad and toss to coat evenly.
- Gently tear the burrata into pieces and add to the salad along with the remaining basil leaves and chives.
- Sprinkle the chopped pistachios on top and serve!
