Cooked - Caprese Pasta Salad Recipe

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Caprese Pasta Salad Recipe

6.0

½ pound pasta, short varieties like cavatappi, fusilli, penne, bow tie, orechiette, etc.

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

1 ½ cups cherry tomatoes, sliced in half

8 ounces fresh mini mozzarella balls, ciliegine are “cherry-sized”, feel free to slice in half

½ cup fresh basil, torn

Red pepper flakes to taste

Start the pasta cooking in salted water (the water should taste like the sea). Cook according to package. Drain, lightly rinse and set aside.
In a bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper.
Add in pasta, tomatoes, mozzarella, basil, and a sprinkle of red pepper flakes (optional).
Let sit 30 minutes for the best flavor (up to 2 hours in the fridge).

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 89 weeks ago

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