Balsamic Noodle Bowl

12 Mar

Oh boy this is SO yummy. I’ve always loved pasta salad tossed with a balsamic vinegar instead of a mayo-y dressing. This is kind of a warm version of it, but it is oh so yummy. Here’s where I found this recipe and I definitely will be making it a again. I changed it up just a touch when I made it, so here’s my version:

1 pound linguine
2 red peppers (cut into thin strips)
1 package sliced cherry tomatoes
4 T balsamic vinegar (I put a bit more)
5 garlic cloves minced
1/2 t salt
1/4 t. ground black pepper
1/2 cup extra virgin olive oil
1 1/2 T dried basil (yummy)
1 1/2 cups shredded mozarella cheese
1/2 cup feta cheese
2 cups cooked, shredded chicken (optional)

Cook the linguine in boiling water (I cooked it in a bit of chicken broth to add flavor to the noodles). As you wait for the water to boil and the pasta to cook, put a bit of olive oil in a skillet. Saute the red peppers until they are tender, but still crisp. Add the cherry tomatoes in the with peppers and turn on low heat. In a small bowl whisk together the vinegar, garlic, salt, pepper, olive oil and basil. Once the linguine is finished, drain and toss into the skillet with the peppers and tomatoes. Add the balsamic sauce and both cheeses. Toss until all combined and the cheese starts to melt. Enjoy 🙂

This was absolutely fabulous. We made it with chicken (just add that in at the end too) and loved it, but I think it would have been fabulous without too. I love the flavors of balsamic vinegar. It was just so yummy. I’ve been eating it for lunch the past few days (it makes a lot!) and have been looking forward to it every day…it’s that good. If you love the flavor of balsamic vinegar, this is a pasta for you.

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