Layered Pasta Caprese Salad

Ingredients

• 3 tablespoons salt 
• 1 lb orecchiette uncooked (tiny disk)
• 1 serving olive oil 
• 1 lb heirloom tomatoes red sliced
• 1 lb heirloom tomatoes yellow sliced
• 0.5 teaspoon salt 
• 0.5 cup balsamic vinegar 
• 3 cups basil 

Equipment

• bowl
• paper towels
• sauce pan
• pot
• baking pan

Directions

1. In large stockpot, heat 3 quarts water to boiling.
2. Add 3 tablespoons salt; return to boiling.
3. Add pasta; cook as directed on package.
4. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
5. Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
6. In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
7. In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes.
8. Drizzle with the cooled balsamic vinegar.
9. Shred remaining basil, and sprinkle on top.