In My Kitchen: Caprese Pasta Salad

Regular readers of my blog know I’m full of caprese recipes! Give me some salty mozzarella, fresh tomatoes and basil and I will whip up something delicious.

See: Caprese Salad, Caprese Spaghetti and Caprese Skewers.

Up next, caprese pasta salad!

Prep time: 20 min // Cook time: 15 min // Total time: 35 min

You’ll need:

  • 16 oz pasta shells (I used orecchiette but honestly didn’t like the way they clumped together. I’d suggest rotini)
  • 2 cups grape tomatoes, halved
  • 24 oz bocconcini (mozzarella balls)
  • 8 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 tablespoons basil, chopped
  • 2 teaspoons dried oregano
  • Kosher salt and black pepper, to taste

Instructions:

  1. In a large bowl, combine tomatoes, bocconcini, olive oil, garlic, 2 tablespoons basil, oregano, salt and black pepper. Stir well and set aside 30 minutes.
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
  3. In a large bowl, combine pasta with tomato and mozzarella mixture. Add 2 more tablespoons of basil. Drizzle with olive oil and season with salt and pepper. Serve warm, or refrigerate until cold.

Source: Adapted from a recipe by Two Peas and Their Pod.

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