📁 last Posts

Best Caprese Pasta Salad

 Best Caprese Pasta Salad

 Ingredients:

- 8 ounces (about 2 cups) pasta (fusilli, penne, or bow-tie)

- 1 pint cherry or grape tomatoes, halved

- 8 ounces fresh mozzarella balls (bocconcini), halved or cubed

- 1 cup fresh basil leaves, torn or roughly chopped

- 1/4 cup extra virgin olive oil

- 2 tablespoons balsamic vinegar (or balsamic glaze for a sweeter flavor)

- 2 cloves garlic, minced

- Salt and pepper, to taste

- Optional: 1/4 cup pine nuts, toasted (for added crunch)

 Instructions:

 1. Cook the Pasta:

   - Boil: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

   - Drain and Cool: Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely.

2.Prepare the Salad:

   - Combine Ingredients: In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella, and basil leaves.

   - Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.

   - Toss the Salad: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

 3. Finish and Serve:

   - Chill: If possible, let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

   - Optional: Just before serving, sprinkle the toasted pine nuts over the salad for extra texture.

Tips:

- Balsamic Glaze: For a sweeter touch, drizzle balsamic glaze over the salad just before serving.

- Pasta Choic: Choose pasta shapes that can hold onto the dressing and ingredients, like fusilli or rotini

- Freshness: Use the freshest ingredients for the best flavor, especially the basil and tomatoes.

Enjoy your Caprese Pasta Salad!

Comments