Italian 15 min

Caprese Pasta Salad

Name: Caprese Pasta Salad
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz fusilli or penne pasta; 2 cups cherry tomatoes, halved; 8 oz fresh mozzarella, cubed; 1 cup fresh basil leaves; 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic glaze; 1 clove garlic, minced; ½ teaspoon dried oregano; Salt and black pepper to taste

vegetarianhealthy

Ingredientsfor 2

460

Cal

18g

Protein

56g

Carbs

18g

Fat

112 oz fusilli or penne pasta
22 cups cherry tomatoes, halved
38 oz fresh mozzarella, cubed
41 cup fresh basil leaves
53 tablespoons extra virgin olive oil
62 tablespoons balsamic glaze
71 clove garlic, minced
8½ teaspoon dried oregano
9Salt and black pepper to taste

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Instructions

1
Cook pasta in heavily salted boiling water (salty as the sea) according to package directions until al dente. Drain and rinse briefly with cold water to stop cooking and prevent sticking. Toss immediately with 1 tablespoon of olive oil to coat.
2
While pasta cools, combine remaining olive oil, minced garlic, oregano, salt, and pepper in a large bowl. Add cooled pasta, cherry tomatoes, and mozzarella. Toss gently to combine.
3
Tear fresh basil leaves and fold them in — tearing rather than cutting releases more aromatic oils. Taste and adjust salt, pepper, and olive oil. Drizzle balsamic glaze over the top just before serving. Can be served immediately at room temperature or refrigerated. Add fresh basil just before serving if making ahead.