Italian Caprese Pasta Salad
This family-friendly vegetarian Italian Caprese pasta salad takes only 5 ingredients and 15 min to make - Perfect for a quick summer meal!
- 350 gr pasta (penne, fusilli, tortiglioni, farfalle)
- 2 tbsp extra-virgin olive oil
- 250 gr ripe cherry tomatoes
- 200 gr buffalo mozzarella (or bite-sized mozzarella balls)
- 5 basil leaves
- sea salt and freshly-cracked black pepper
Fold the pasta into a pot of lightly salted boiling water.
Heat a large pan over medium heat and drizzle evenly with a tablespoon of extra-virgin olive oil.
Add the cherry tomatoes and sauté for a few minutes, then add 2 basil leaves, a tablespoon of water and cover with a lid.
Cook over low heat for 10 minutes, and season with salt and pepper to taste.
In the meantime, drain the pasta al dente and transfer it into a large salad bowl. Then, cut the mozzarella into small cubes.
Add the cherry tomatoes, mozzarella, the remaining basil leaves and mix all the ingredients.
Drizzle with the remaining 1 tablespoon of extra-virgin olive oil and serve immediately, at room temperature or cold.
You can store leftover pasta in an air-tight container, and keep it in the fridge up to 2 days.
Calories: 535kcal | Carbohydrates: 69g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 217mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1807IU | Vitamin C: 14mg | Calcium: 1140mg | Iron: 2mg