Caprese Pasta Salad
Ingredients
The pasta
-
½
pound
short pasta (cavatappi, fusilli, penne, etc.)
The dressing
-
¼
cup
balsamic vinegar
-
¼
cup
olive oil
-
2
cloves
garlic (finely minced or pressed)
-
½–¾
teaspoon
salt (more to taste)
-
¼
teaspoon
black pepper
The salad
-
1½
cups
cherry tomatoes (sliced in half)
-
8
ounces
fresh mini mozzarella balls (ciliegine)
-
½
cup
fresh basil (torn)
-
to taste
red pepper flakes
Instructions
- Cook the pasta in salted boiling water according to package instructions, then drain and rinse with cold water.
- In a large bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
- Add the cooked pasta, sliced cherry tomatoes, mozzarella, and basil to the bowl, then toss to combine. Optionally, add red pepper flakes.
- Let the salad sit for 30 minutes to allow flavors to meld, or refrigerate for up to 2 hours. Serve and adjust seasoning if necessary.
Nutrition Facts (estimated)
Servings
6 cups
Calories
292
Total fat
10g
Total carbohydrates
33.3g
Total protein
17.4g
Sodium
391mg
Cholesterol
6.8mg
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