A vibrant twist on a classic Caprese, this pasta salad combines sweet, slow-roasted tomato confit with creamy burrata, fresh basil, and crunchy pistachios. Perfect as a light lunch, side dish, or summer picnic favorite.

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 tablespoons chives, chopped

For the Balsamic Vinaigrette:

1 garlic clove, grated

2 tablespoons balsamic reduction or vinegar

6 tablespoons extra virgin olive oil

Kosher salt, to taste

Black pepper, to taste

Directions

Cook the Pasta