Caprese Pasta Salad – Easiest Recipe Ever :- In contrast to my husband, who is an expert on macaroni salad, I am the member of the family that enjoys pasta salad the most. The caprese pasta salad, on the other hand, might have been the one that won him over. According to what he said, “This is my favorite.” While it is not monotonous and has a certain amount of zip, it is still very straightforward and can be worn with virtually anything. Completely in agreement.
Caprese Pasta Salad – Easiest Recipe Ever
Tossing in your preferred short pasta with the traditional ingredients of caprese salad, which include sweet tomatoes, creamy mozzarella, and fresh slivered basil, is about as natural as having a yearning for ice cream on a hot summer day. What is even simpler is the exceptional simplicity of the balsamic dressing that is used to softly coat each spaghetti noodle, imparting a sweet flavor to each bite of the acidic pasta.
Ingredients
- 1 pound short pasta , such as fusilli, orrechiette, penne
- 16 ounces mozzarella balls , ciligiine or pearls
- 3 cups cherry tomatoes
- ½ cup slivered fresh basil
- ⅓ cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt , plus more for salting the pasta water
- 1 teaspoon freshly ground black pepper
- 1 garlic clove , pressed or minced
Instructions
Begin by bringing a pot of water to a boil, then season it with kosher salt in a generous amount. After adding the pasta, continue cooking it until it reaches the al dente stage. After draining in a colander, give the mixture a quick rinse with cold water. Wait for it to cool down.
Prepare the mozzarella balls by draining them and then cutting them in half while the pasta is boiling. To combine the mozzarella balls and cherry tomatoes, cut the cherry tomatoes in half and add them to a mixing bowl. To the spaghetti, add the slivered basil and let it to cool.
Also see :- Yaki Udon Noodles Stir Fry – Know the Secret Tips
The olive oil, the white balsamic vinegar, the garlic, one teaspoon of kosher salt, and freshly ground black pepper should be placed in a small bowl or a mason jar that has a cover. Thoroughly combine, and then drizzle over the pasta. Toss to uniformly coat, and then taste for seasoning. After about half an hour, the salad is at its peak flavor, and it may be stored in the refrigerator for up to three days.
Nutrition
- Calories: 359kcal
- Carbohydrates: 37g
- Protein: 15g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 16mg
- Sodium: 274mg
- Potassium: 211mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 283IU
- Vitamin C: 11mg
- Calcium: 181mg
- Iron: 1mg
Notes
This can be made into a complete supper by including diced chicken or shrimp that has been cooked.
The leftover pasta salad can be kept in the refrigerator for up to four days if it is stored in an airtight container. Pasta that does not contain gluten should be used if you want the salad to be gluten-free.
