Caprese Pasta Salad
A deliciously simple pasta salad with rocket, cherry tomatoes and mozzarella cubes coated in basil pesto dressing and finished off with a sweet balsamic reduction.
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Servings: 4
Ingredients
- 250 grams fusilli or pasta of choice
- 1 tsp olive oil
- 200 grams cherry tomatoes halved
- 200 grams mozzarella cubed
- 20 grams rocket see note 1
Dressing
- 4 tbsp basil pesto see note 2
- ¼ cup olive oil high quality
- 2 tbsp white balsamic vinegar or white wine vinegar
- 1 garlic clove optional
- salt to taste
- balsamic reduction garnish
Instructions
- Bring a pot of water to a rolling boil and season generously with salt. Add the pasta and cook just until al dente. Drain in a colander and drizzle over 1 tsp olive, mix until all the pasta has been coated. Set aside to cool.
- While the pasta is cooking, cut the mozzarella into cubes or drain the liquid if you're using mozzarella balls and cut in half. Slice the cherry tomatoes in half as well. Add the cooled pasta, sliced tomatoes and mozzarella balls to a large bowl.
- In a mason jar or to a blender, add basil pesto, olive oil, white balsamic vinegar, fresh garlic, and salt together. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. Prior to serving, drizzle over the balsamic reduction.
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Notes
- Rocket: the rocket wilts quite quickly so I'd recommend you add just before serving.
- Basi Pesto: whether you use store bought or homemade pesto, make sure it doesn't already have garlic added. If so, refrain from adding the additional clove of garlic as too much garlic will overpower the dressing.