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Caprese Pasta Salad Recipe
Cool and refreshing, this Caprese pasta salad takes a classic summer dish and adds a delicious Italian twist.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
Italian
Servings:
4
Calories:
444
kcal
Author:
Joss Dyckson
Equipment
Colander
Ingredients
3
cups
Orecchiette pasta
or medium shells
¼
cup
basil pesto
salt and pepper
to taste
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
US Customary
-
Metric
Instructions
In a large pot of salted boiling water, cook pasta according to package directions, until al dente.
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.
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:
444
kcal
|
Carbohydrates:
51
g
|
Protein:
19
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Cholesterol:
19
mg
|
Sodium:
226
mg
|
Potassium:
621
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1475
IU
|
Vitamin C:
30
mg
|
Calcium:
234
mg
|
Iron:
2
mg