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Caprese Pasta Salad

yield: 4 servingsprep time: 5 minscook time: 5 mins
Vegetarian
recipe-image

DESCRIPTION

This easy pasta salad inspired by the flavours of Italian classic Caprese salad is light and refreshing - perfect for summer! Plus, it only takes 10 minutes to throw together.

INGREDIENTS

  • 220g baby bocconcini
  • 500g cherry tomatoes
  • Large handful basil
  • 224g fusilli pasta
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 1/4 tsp dried oregano
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  1. Cook fusilli pasta according to package instructions until al dente. Drain and rinse with cold water, then drain again.
  2. While waiting for pasta to cook, cut bocconcini and cherry tomatoes into halves, and cut basil into thin ribbons.
  3. In a large mixing bowl, add pasta, bocconcini, cherry tomatoes, basil, oregano, extra virgin olive oil and balsamic vinegar. Season to taste with salt and pepper and give everything a good toss to combine. Serve immediately. Enjoy!

NOTES

  • Leftovers will keep in an airtight container in the fridge for up to 3 days.
  • Feel free to use any pasta shapes you like! Any short pasta will work well such as penne, farfalle, orecchiette, or shells.
  • Feel free to use any pasta type that suits your dietary requirements eg. wholewheat, gluten-free, high-protein etc.
  • Use a good quality extra virgin olive oil and balsamic vinegar if you can. With so few ingredients, the quality can really make a huge difference in flavor!

© Chloe Ting Recipes – https://chloeting.com/recipes/caprese-pasta-salad