Caprese Pasta Salad: The Sunshine In Your Plate

22 April 2015 || Pasta, Recipes, Vegetarian

Caprese Pasta Salad Recipe

This is one of our family’s favourite quick summer meals. It’s really easy to make and the flavours go really well together. You need just three main quality ingredients: some fresh Mozzarella, the tastiest tomatoes you can find (a little more challenging in England than in Italy unfortunately) and some pasta that holds its shape and texture. We used our ‘Made in Naples’ Gragnano Trecce pasta (shaped like large spirals) as it remains nice and firm and the sauce clings to it rte ally well, but Penne, Fusilli or Farfalle are good too.

Ingredients for 4 people

2 balls of Mozzarella

Around 12 small cherry tomatoes or 2-4 larger ones

360g of good quality pasta

Extra virgin olive oil

Good quality balsamic vinegar

Fresh basil leaves

Salt and pepper

Method

Cook the pasta in a large pan of boiling, salted water for a couple of minutes less than it says on the packet – it should be ‘al dente’.

In the meantime chop the mozzarella and tomatoes into smallish pieces and place in a large salad bowl with some fresh basil leaves.

Drain the pasta and rinse quickly with cold water to cool it down. Drain off the cold water really well – the pasta must not be wet when added to the other ingredients.

Add the pasta to the mozzarella and tomatoes and mix gently.

Drizzle the pasta salad with olive oil and balsamic vinegar to taste, add salt and pepper.

 

Serve!

Of course there are many ways of dressing the pasta salad, it’s really up to you. The Italians tend to keep it simple with oil and vinegar but if you prefer you can use a French dressing with a little more of a kick.

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