- Caprese Pasta Salad.jpg (43.26 KiB) Viewed 342 times
Preparation Time: 5 minutes
Cooking time: 10 minutes
Serves: 4
If served as four portions provides 552 cals, 34g fat (of which 11g saturates), 8.3g sugar and 0.7g salt per portion.
Ingredients
- 170g (6oz) whole grain fusilli or rotini pasta
- ⅓ cup extra virgin olive oil
- 680g (24oz) cherry or grape tomatoes
- ½ tsp fine sea salt
- 225g (8oz) mozzarella "pearls", or one mozzarella ball, torn into bite sized pieces
- Several sprigs of fresh basil (approximately 2+ tbsp chopped)
- 2 - 3 tsp white balsamic vinegar or regular balsamic vinegar, to taste
Method
1. Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
2. While the pasta is cooking, combine the olive oil, tomatoes and salt in a large, non reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you do not have a better lid). 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 6 - 12 minutes).
3. Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We do not want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm (not hot).
4. Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if it does not quite taste spectacular yet. For best flavour, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.
5. This salad will keep well in the refrigerator for up to 4 days. Leftovers are great chilled or at room temperature. You can also reheat the pasta if you do not mind the mozzarella melting.
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