Caprese Pasta Salad
Caprese Pasta Salad might be a good recipe to expand your salad recipe box. This recipe makes 2 servings with 746 calories, 40g of protein, and 28g of fat each. For $8.43 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up basil, fresh mozzarella ball, rotini pasta, and a few other things to make it today. 92 people have tried and liked this recipe. It is brought to you by Cookie and Kate. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. Better-Than-Caprese Pasta Salad, Caprese Pasta Salad, and Caprese Pasta Salad are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
several sprigs fresh basil (enough for 2 tablespoons chopped)
8 ounces baby mozzarella balls (ciliegine), or one mozzarella ball
2 pints cherry or grape tomatoes
6 ounces whole grain fusilli or rotini pasta
½ teaspoon sea salt
2 to 3 teaspoons white balsamic vinegar, to taste.jpg)
Equipment:
pot
frying pan
Cooking instruction summary:
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. 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 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.
Step by step:
1. Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions.
2. 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.
3. Add the tomatoes and ½ teaspoon sea salt. 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 minutes). Toss the tomatoes and their sauce with the cooked pasta.
4. 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.
5. Add the vinegar and salt to taste.
Nutrition Information:
covered percent of daily need
Related Videos:
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