Caprese Pasta Salad
Ingredients:
- 8 oz Gluten-Free Pasta gluten free fusilli or rotini
- 4 c Cherry Tomatoes 2 pints
- 1 c Mozzarella Cheese halved or sliced, (ciliegine), or one mozzarella ball
- 1 tbsp White Balsamic Vinegar
- 3 tbsp Olive Oil
- 2 tbsp Fresh Basil chopped
- 0.50 tsp Sea Salt
- .25 tsp Ground Black Pepper
Instructions:
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions.
- Drain and return the pasta to the pot.
- While the pasta is cooking, warm the olive oil in a large, non-reactive, heavy-bottomed pot or pan over medium heat.
- Add the tomatoes and ½ teaspoon sea salt.
- Cover the pot and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 5 to 8 minutes).
- Toss the tomatoes and their sauce with the cooked pasta.
- Let the mixture cool for a few minutes while you slice the mini mozzarella balls in half (if you’re using a large mozzarella ball, tear it into little pieces) and chop the basil into short little strips.
- Toss the mozzarella balls and basil into the pasta.
- Add the vinegar and salt to taste, and serve. This salad will keep well in the refrigerator for a few days.
- Leftovers are great chilled or at room temperature. You can also reheat the pasta if you don’t mind the mozzarella melting.
Nutrition
Calories: 403kcal | Carbohydrates: 48g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 515mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 34.2mg | Calcium: 158mg | Iron: 1.9mg
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