Homemade Caprese Pasta Salad
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Homemade Caprese Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces uncooked pasta (any shape will do)
- 1 dry pint (10 ounces) cherry tomatoes, halved (I used a mix of red and yellow)
- 8 ounces pearl mini mozzarella balls*
- 1/3 cup julienned fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- fine sea salt and freshly-ground black pepper
Method
Leave the pasta in a large stockpot of generously-salted water until al dente. Tip off the pasta in a strainer and rinse under cold water for about 1 minute, gently tossing the pasta until it is no longer hot.
Turn the pasta salad. Move the pasta to a large mixing bowl. Tip in the cherry tomatoes, mozzarella, basil, olive oil, balsamic vinegar, a pinch of salt and pepper and toss until evenly combined.
Salt Taste and season with extra balsamic, salt and/or pepper, if needed.
Plate Plate while it is hot and enjoy!
