Caprese Pasta Salad
This fresh and colorful pasta salad has fresh tomatoes, mozzarella, pine nuts and basil in a light dressing. Perfect for side dishes.
Course: Entree
Cuisine: Mediterranean
Servings: 8 people
Calories: 452kcal
- 1 pound pasta penne, fusilli, farfalle,
- 12 ounces tomatoes cherry, heirloom, or garden, halved or diced
- 1/4 cup pinenuts toasted
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup basil leaves cut chiffonade
- 3 cloves garlic minced
- 1/2 cup olive oil
- 8 ounces mini mozzarella balls Marinated, cut in half if desired
- kosher salt to taste
- black pepper to taste
In a large bowl add tomatoes, pine nuts, Parmesan cheese, basil, garlic, olive oil. Season with salt and pepper.
Let it sit on the counter until the pasta is done.
Meanwhile boil pasta in salted water. Cook pasta to al dente. Drain and cool pasta about 30 minutes. Toss gently with sauce and mozzarella balls.
Season with salt and pepper to taste. Chill until ready to sere.
- If you can't find mini mozzarella balls, substitute the same amount of mozzarella and cut into cubes.
- If pine nuts are too expensive, omit them.
Serving: 1serving | Calories: 452kcal | Carbohydrates: 45g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 1mg