Caprese Pasta Salad with Garlic Marinated Tomatoes
Ingredients
The salad
-
2
pounds
cherry tomatoes, sliced in half
-
1
pound
pasta, cooked al dente (e.g., bucatini)
-
8
ounces
mozzarella bocconcini balls, sliced in half
-
1
cup
fresh basil leaves, torn or thinly sliced
-
4
tablespoons
capers
-
1
tablespoon
lemon juice
-
2
teaspoons
finely grated lemon zest
-
¼
teaspoon
crushed red-pepper flakes
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground pepper
The garlic oil
-
½
cup
extra-virgin olive oil
-
½
cup
garlic cloves, thinly sliced
Instructions
- Cook garlic in olive oil over medium heat until golden, about 10 minutes, then let cool.
- Combine cherry tomatoes, ½ cup basil, capers, lemon zest, red-pepper flakes, and kosher salt in a large bowl.
- Pour the garlic oil over the tomato mixture and marinate for about 30 minutes, tossing occasionally.
- Cook the pasta until al dente, drain, and add to the bowl with the tomato mixture, bocconcini balls, and lemon juice.
- Toss gently and top with remaining ½ cup basil and additional lemon zest, salt, and pepper to taste.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
22g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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