Question 1

How do I make balsamic reduction?

Accepted Answer

Balsamic reduction is just balsamic vinegar simmered until it becomes thick. Some people add sugar, honey, or some other sweetener but you do not have to. Simply pour the balsamic vinegar into a saucepan. Turn the heat to medium and bring the vinegar to a simmer, stirring frequently to check the consistency. Keep simmering until the glaze is thick like syrup and covers the back of a spoon. Remember, it will become thicker as it cools.

Question 2

What is the best pasta for this recipe?

Accepted Answer

We used bowtie pasta but any kind of short pasta with a lot of nooks and crannies works great. Some of these are penne, rotini, farfalle, and fusilli. The small size makes them easier to eat and the creases and folds will hold the small ingredients and dressing for a burst of flavor in every bite.

Question 3

Can I add other greens?

Accepted Answer

Although this recipe only calls for spinach and arugula, you can use whatever greens you like in your strawberry balsamic pasta salad. Green or red leaf lettuce, Napa cabbage, chicory, and romaine lettuce are some great choices. Butter or bibb lettuce, curled endive (frisee), escarole, and iceberg lettuce can also be used.

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