Monday, January 5, 2015

Caprese Pasta Salad

  • 2 cups dried Orecchiette Pasta, cooked as directed on the package
  • 1 pint Grape Tomatoes, quartered
  • 1 container Fresh Mozzarella Pearls {or 1 ball fresh mozzarella, cubed small}
  • 1 cup Fresh Basil, sliced into ribbons
  • Kosher Salt and Black Pepper
  • 2 Cloves of Fresh Garlic, squeezed through a garlic press
  • 1/3 cup Balsamic Vinegar
  • 3 tablespoons Olive Oil
  • In a small bowl squeeze two cloves of garlic through a garlic press. Pour in balsamic vinegar and whisk. Continue to whisk while slowly, pouring in the three tablespoons of olive oil in steady stream.
  • Cook orecchiette pasta according to package directions. Drain and then rinse with cold water. Add the cold pasta to a bowl along with the quartered tomatoes, fresh mozzarella pearls and basil ribbons.
  • Season with kosher salt and black pepper and drizzle with desired amount of the balsamic vinaigrette. Taste and adjust seasonings to your taste preference before serving!

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