Caprese Pasta Salad with Balsamic Glaze and Fresh Basil

In a small saucepan over medium-low heat, combine 0.5 cup balsamic vinegar and 1 tbsp honey. Bring to a very gentle simmer and cook for 12-15 minutes until the liquid has reduced by half and coats the back of a spoon. Remove from heat and let cool to room temperature; it will thicken into a syrup-like glaze.

Bring a large pot of water to a boil. Add a generous pinch of salt. Add 12 oz dry fusilli pasta and cook according to package directions until al dente (usually 9-11 minutes).

While the pasta cooks, prepare the vegetables: Wash 10 oz cherry tomatoes and slice them in half. Peel and finely mince 2 cloves of garlic. Peel 0.25 small red onion and slice into very thin half-moons. Wash 2 cups baby spinach and pat dry. Wash the fresh basil and slice about 0.5 cup worth into thin ribbons (chiffonade).

In a small dry skillet over medium heat, add 2 tbsp pine nuts. Toast for 2-3 minutes, shaking the pan frequently, until golden brown and fragrant. Immediately remove from the hot pan to prevent burning.

Drain the pasta, reserving about 2 tbsp of the starchy cooking water. Return the warm pasta to the pot or a large mixing bowl.

Immediately toss the warm pasta with 3 tbsp olive oil, the minced garlic, 1 tsp dried oregano, the zest of 1 lemon, and the 2 cups of baby spinach. The residual heat from the pasta will slightly wilt the spinach and release the aroma of the garlic and lemon.

Add the halved cherry tomatoes, sliced red onion, 8 oz mozzarella pearls, and the reserved pasta water. Toss gently to combine so the flavors meld as the pasta cools slightly.

Divide the pasta salad into three bowls. Top each serving with the fresh basil ribbons and toasted pine nuts.

Drizzle the homemade balsamic glaze over the top of each bowl just before serving. Season with salt and freshly cracked black pepper to taste.