Caprese Pasta Salad

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Two peas & their pod

Total Time

30 mins

Prep Time

20 mins

Cook Time

10 mins

Rating

(54)

Ingredients

2 cups grape tomatoes, halved
8 oz bocconcini (small fresh mozzarella balls)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
4 tablespoons chopped basil, divided
½ teaspoon dried oregano
Dash of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
8 oz pasta (I like orecchiette)
Balsamic glaze, for garnish

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Preparation

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Step 1

In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.

Step 2

Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water.

Step 3

Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze and season with salt and pepper, to taste. Serve.

Chef’s notes

Store leftover pasta salad in an airtight container in the fridge for up to 4 days. If you need the salad to be gluten-free, use gluten-free pasta.

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Ingredients

Seasonal Recipes

Skill Level

other

Caprese Pasta Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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