Tomato Confit Caprese Pasta Salad

Boil pasta according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Dressing

In a small bowl, whisk together grated garlic, balsamic reduction, olive oil, salt, and black pepper. Adjust seasoning to taste.

Assemble the Salad

In a large bowl, combine the cooked pasta, tomato confit, and sliced shallots.

Tear the burrata into pieces and gently fold into the pasta.

Add torn basil leaves, chopped chives, and pistachios.

Dress and Serve

Drizzle the balsamic vinaigrette over the salad and toss gently to combine.

Serve immediately or chill for 15–20 minutes to let flavors meld.

Tips & Variations:

Substitute burrata with fresh mozzarella if preferred.

Add arugula or baby spinach for extra greens.

Toast pistachios lightly to enhance their flavor and crunch.

This Tomato Confit Caprese Pasta Salad is a perfect balance of creamy, tangy, and nutty flavors—guaranteed to impress at any meal.