Cannaregio Caprese Pasta Salad
This Cannaregio Caprese Pasta Salad is a refreshing and flavorful dish inspired by the cuisine of Venice. It combines the classic flavors of a Caprese salad with the addition of pasta, creating a perfect summer meal or side dish for any occasion.
Ingredients
- 8 oz (225g) fusilli pasta
- 1 cup cherry tomatoes, halved
- 8 oz (225g) fresh mozzarella, diced
- 1/4 cup fresh basil leaves, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to the package instructions. Drain and let it cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella, and chopped basil.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Colander Large mixing bowl Small mixing bowl
Tools
Cooking spoon Whisk
Serving suggestions
Serve the Cannaregio Caprese Pasta Salad as a light lunch or alongside grilled chicken or fish for a complete meal.
Tips & tricks
For an extra burst of flavor, add a drizzle of balsamic glaze over the salad before serving.
Cost
$10