baslamic

This Caprese Pasta Salad has all the classic flavors. Fresh cherry tomatoes, sliced basil and mozzarella cheese tossed with a quick, easy and balsamic dressing. This recipe makes plenty, so bring it to your next gathering! Yields about 10 cups or 20 (1/2-cup) servings.

Caprese Pasta Salad

garlic (minced

salt

black pepper

balsamic vinegar

olive oil

orecchiette pasta

fine sea salt (for salting water)

cherry tomato (halved)

basil leaves (thinly sliced)

kosher salt (to taste)

black pepper (to taste)

In a jar, add garlic, salt and pepper, vinegar and oil. Shake to combine.

MAKE THE DRESSING:

Bring a large pot of water to a rolling boil. During this time I prep the dressing and tomatoes.Once boiling, add in a palm full of sea salt (about 1 to 2 tablespoons) to the water and add in the pasta. Follow the package directions, cooking the pasta as directed, stirring often to avoid the pasta sticking.Once cooked, drain, rinse with cold water and then drain again thoroughly.

In a large bowl, add the pasta, tomatoes, mozzarella and basil. Pour in the dressing and toss well to combine. Taste and season with salt and pepper if desired.

Serve immediately or chill up to 1 to 2 hours. See notes for making in advance.

MAKE THE SALD:

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Caprese Pasta Salad

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Caprese Pasta Salad

The most viewed baslamic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine