Description
A refreshing Caprese Pasta Salad featuring fresh ingredients, perfect for summer picnics and light lunches.
Ingredients
Scale
- 6 ounces (2 cups) whole grain fusilli or rotini pasta
- ⅓ cup extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella pearls
- Several sprigs of fresh basil, chopped
- 2–3 teaspoons white balsamic vinegar
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
- In a large non-reactive skillet or Dutch oven, combine olive oil, cherry tomatoes, and salt. Cover and cook over medium heat, stirring occasionally until most tomatoes burst and release their juices, about 6–12 minutes.
- Remove the skillet from heat and add the cooked pasta. Let the mixture cool for a few minutes before proceeding.
- Stir in the mozzarella and chopped basil, followed by the balsamic vinegar. Taste and adjust with more vinegar or salt if necessary.
- For best flavor, let the salad rest for about 20 minutes to allow the pasta to absorb the flavors. You can also refrigerate it for later use.
Notes
Use fresh ingredients for the best taste. You can store it in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Salad, Pasta Salad, Caprese, Vegetarian, Summer Recipes