Caprese Pasta Salad
A pasta salad with fresh mozzarella, basil and tomatoes tossed with a balsamic dressing.
Equipment
- Large pot
- Spoon
- Mixing Bowl
- Colander
Ingredients
- 1 pound pasta such as fusilli, penne, rotini or bow tie
- 16 ounces mozzarella fresh, ciliegine preferred
- 2 pints cherry tomatoes halved
- ½ cup basil fresh, thinly sliced or chiffonade
- ⅓ cup olive oil extra virgin
- 3 tablespoons balsamic vinegar white preferred
- 1 tablespoon garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
Instructions
- Bring a pot of water to boil. Add a generous amount of salt and add the pasta, cook to al dente according to the package by reducing the cooking time by two minutes to test. Once ready pour into a colander to drain.
- While the pasta is cooking either slice the ciliegine mozzarella in half or make small cube of mozzarella if you are using a large piece.
- In a small mixing bowl combine the salt, pepper, olive oil, balsamic vinegar, red pepper flakes, lemon juice, and minced garlic together.
- Once the pasta is cool to the touch place in a large mixing bowl. Add the basil, tomatoes, and mozzarella. Add the dressing and toss until evenly combined. Top with additional basil and red pepper flakes.
Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 7gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 533mgPotassium: 329mgFiber: 1gSugar: 4gVitamin A: 908IUVitamin C: 21mgCalcium: 210mgIron: 1mg
Nutrition Disclaimer*
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