Preview
Caprese Pasta Salad
5 min
Prep Time5 min
Cook Time10 min
Total Time
Ingredients (4 servings)
MetricImperial
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
- Cook fusilli pasta according to package instructions until al dente. Drain and rinse with cold water, then drain again.
- While waiting for pasta to cook, cut bocconcini and cherry tomatoes into halves, and cut basil into thin ribbons.
- 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!
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