Caprese Pasta Salad
This easy to prepare Caprese Pasta Salad makes for an ideal lunch or side dish. Delicious, sweet tomatoes, creamy bocconcini and fresh basil are tossed with al dente pasta, garlic and olive oil. Perfect for a simple work lunch or to enjoy at your next picnic or barbecue!
Servings 6 people
Calories 367 kcal
300 g (10.5 oz) dried fusilli/spiral pasta See Note 1 400 g (2 cups) Perino Grape Tomatoes - halved See Note 2 ¼ cup fresh basil leaves - finely sliced 150 g (5 oz) mini bocconcini - quartered See Note 3 ⅓ cup extra virgin olive oil See Note 4 1 clove garlic - minced sea salt and freshly ground black pepper - to taste See Note 5 balsamic glaze - optional
In a large saucepan of boiling salted water, cook your pasta until al dente. While the pasta is cooking, add the olive oil and minced garlic to a large bowl and mix to combine. Once the pasta is cooked, drain well. Add the pasta to the bowl with the oil and garlic, and stir well. Set the pasta aside to cool. While your pasta is cooling, chop the tomatoes. I like to chop the grape tomatoes in half for this recipe. Chop your cherry bocconcini and finely slice the basil. Add the tomatoes, bocconcini and basil to the pasta. Toss well to combine, and check that it is seasoned with salt and pepper to your liking. Drizzle with balsamic glaze when serving if you wish.
A short pasta, such as
fusilli or penne, is best for this recipe. You can use gluten-free pasta if required. I have used
Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour. If you are unable to find
mini/cherry bocconcini, cut or tear larger bocconcini into small pieces. With so few ingredients, to obtain the best flavour I prefer to use
extra virgin olive oil. Ensure that the dish is
adequately seasoned to your liking, to bring out the best flavour. The
Caprese Pasta Salad can be made a day in advance. Store in the fridge and allow to come to room temperature before serving. Please note, the
nutritional information is based on this recipe being served as a side dish. It does not include what the salad is served with. The nutritional information is an estimate only. Calories: 367 kcal | Carbohydrates: 40 g | Protein: 12 g | Fat: 18 g | Saturated Fat: 4 g | Cholesterol: 9 mg | Sodium: 24 mg | Potassium: 275 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 608 IU | Vitamin C: 9 mg | Calcium: 109 mg | Iron: 1 mg