Caprese Pasta Salad


Caprese Pasta Salad


1 lb. short pasta like rotini penne, or cavatappi

½ cup extra virgin olive oil

¼ cup white balsamic vinegar

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

2 clove garlic crushed

16 ounces mozzarella balls

4 cups grape or cherry tomatoes sliced in half

½ cup basil cut in ribbons

Red pepper flakes optional


Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions and drain. Rinse with a little cold water to stop the cooking process and drain well. Add the pasta to a large serving bowl and toss with 1 tablespoon olive oil.   Let it cool to room temperature.

In a small mason jar with a tight fitting lid add the remaining olive oil, balsamic vinegar, kosher salt, black pepper, and garlic.  Shake well to combine.

 Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.

If desired sprinkle with a little red pepper flakes.

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