Easy Caprese Pasta Salad
Cool and refreshing, this easy Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist. This recipe combines cooked pasta with a blend of basil, tomatoes and bite-sized balls of mozzarella cheese that add a light creaminess to the dish.
Servings: 6
Calories: 296kcal
Equipment
Ingredients
- 3 cups Orecchiette pasta or medium shells
- ¼ cup basil pesto
- 2 cups Roma tomatoes chopped
- ½ cup oil-packed sun-dried tomatoes drained of the oil and sliced
- 2 cups bocconcini cheese sliced in half
- fresh basil leaves to garnish
- salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook pasta according to package directions, until al dente (tender but still a bit firm).3 cups Orecchiette pasta
- Drain the pasta, rinse with cool water and transfer to a large bowl.
- Add the pesto sauce to the pasta. Mix well. Season with salt and pepper, to taste.¼ cup basil pesto
- Add the chopped tomatoes, sun-dried tomatoes and bocconcini balls. Mix again.2 cups Roma tomatoes, ½ cup oil-packed sun-dried tomatoes, 2 cups bocconcini cheese
- Garnish with fresh basil leaves and serve. You can also chill it for an hour or two before serving if desired.
Notes
- You can serve this salad as a side dish or offer small servings as an appetizer.
- Adding a lean meat like shredded chicken makes this dish heartier and more suitable for a main course.
- Store this salad for up to 4 days in the fridge in an airtight container.
Nutrition
Calories: 296kcal | Carbohydrates: 34g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 983IU | Vitamin C: 20mg | Calcium: 156mg | Iron: 1mg
