Caprese Pasta Salad

Recipe from Lily Moore

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Cooking time: 40 min

Servings 4

Caprese Pasta Salad is a symphony of flavors and textures, combining the classic elements of a traditional Caprese salad with the comfort of tender pasta. Each forkful brings together juicy cherry tomatoes, velvety mozzarella cheese, and earthy basil, all dressed in a bright and tangy dressing made with olive oil, vinegar, and shallots.

Cherry tomatoes

2 tbsp.
Fusilli pasta

7,1 oz.
Olive oil

0,3 tbsp.
Shallot

1 pc.
Mozzarella

2 tbsp.
Fresh arugula

0,7 oz.
Fresh basil

0,7 oz.
White wine vinegar

2 tbsp.

Calories

363 kcal
Protein

17 g
Fat

5 g
Carbohydrates

39 g

Cook the fusilli pasta in boiling salted water according to package instructions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and prevent the pasta from becoming sticky.
Wash the shallot and finely dice it. In a large bowl, combine olive oil, vinegar, diced shallots, half a teaspoon of salt, and a pinch of ground black pepper.
Halve the mozzarella and cherry tomatoes. Rinse and dry the arugula, cutting it if needed. Finely cut the washed basil leaves.
Finally, add the chopped ingredients, including the pasta, to the bowl with the prepared dressing. Add seasoning to taste and mix everything well.

You may also add additional ingredients to the dressing, such as garlic or red pepper flakes, to add a little extra flavor to the dish.
Caprese Pasta Salad can be served either chilled or warm, depending on your preference. If serving chilled, let the pasta cool to room temperature before tossing with the dressing and other ingredients.