Caprese Pasta Salad
Caprese Pasta Salad is a light and easy and refreshing Italian pasta dish made with fresh spring/summer ingredients like basil and cherry tomatoes. This cold pasta salad is perfect as a side dish or on it's own when you want something light for dinner or lunch on any hot summer day.
The basic wallop of flavour comes from the vinaigrette which consists of balsamic vinegar, minced garlic, olive oil and some basic seasoning. I prefer using mini mozzarella balls because of ease of use, meaning no use of knife or chopping board and hence no cleaning afterwards. Feel free to use any type of mozzarella cheese available to you.
The mozzarella not only adds complexity but also balances out the flavour of balsamic vinegar and tomatoes. I have used halved cherry tomatoes for this Caprese Pasta Salad recipe but you can use any type of fresh salad tomatoes. Also make sure to use freshly cracked black pepper for seasoning. Pre ground pepper is less peppery because of the loss of volatile compounds. So use freshly ground black pepper whenever possible.
Check out 5 A Day Veggie Pasta and Pasta Primavera for more healthy meal ideas.
Follow the step by step recipe for Caprese Pasata Salad and do let me know what you think about it.
|balsamic vinegar||1/4 cup|
|extra virgin olive oil||4 tbsp|
|freshly ground black pepper||to taste|
|freshly chopped basil leaves||1/2 cup|
|minced garlic||1-2 cloves|
Recipe For Caprese Pasta Salad:
- 500g conchiglie pasta
- 250g cherry tomatoes
- 250g mozzarella balls
- 1/4 cup balsamic vinegar
- 4 tbsps extra virgin olive oil
- to taste freshly ground black pepper
- to taste salt
- 1/2 cup freshly chopped basil leaves
- 1-2 cloves minced garlic