Summer caprese pasta salad
Enjoy a delightful summer dish with our caprese pasta salad. Bursting with fresh flavors like ripe tomatoes, creamy mozzarella, fragrant basil, and tangy balsamic vinaigrette. Perfect for any occasion!
Ingredients:
- 1 box medium-sized pasta {I used Cellentani}
- 1 pint baby tomatoes
- 1 container fresh mozzarella cheese
- handful of fresh basil leaves
- 3–4 tbsp olive oil {more or less as needed}
- salt (pepper, garlic powder, and italian seasoning to taste)
Instructions:
- Start by bringing a large pot of salted water to a boil and follow the instructions on the pasta package for cooking it.
- While the pasta is boiling, wash your baby tomatoes and cut them in half before placing them in a large bowl.
- After draining the fresh mozzarella, cut it into small cubes and combine it with the tomatoes in the large bowl.
- Next, finely slice the basil leaves into ribbons using a sharp knife or kitchen shears and add them to the bowl as well.
- Mix the tomato and cheese mixture with approximately 3 tablespoons of olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Once the pasta has finished cooking, drain the water and mix in the remaining tablespoon of oil. Let the pasta cool to room temperature.
- When the pasta is ready, combine it with the tomatoes and cheese in the bowl, tossing everything together. Adjust the amount of oil and spices to taste.
- Serve the dish immediately or refrigerate for 30 minutes for a cooler option. Any leftovers can be stored in the refrigerator.
Summary:
- Calories: 2242 kcal
- Fat: 62 g
- Protein: 68 g
- Carbs: 351 g
- Potassium: 1747 mg
- Magnesium: 281 mg