Caprese pasta salad
Recipe for a flavourful pasta salad with tomato and mozzarella.Serves 4-6 depending on how it is served.
Servings 6 people
Calories 482kcal
Ingredients
- 250 g pasta (uncooked weight)
- 250 g cherry tomatoes, halved
- 1-2 avocados, diced
- 1 buffalo mozzarella (or burrata)
- Optional: 2 handfuls of rocket, microgreens or similar
Marinade
- 100 g sun-dried tomatoes, finely chopped
- 75 ml olive oil (feel free to use the oil from the sun-dried tomatoes too)
- 2 handfuls basil, finely chopped
- 1 clove garlic, grated or crushed
- 80 g Parmesan, finely grated
- Salt and pepper
- Fresh basil to finish
Instructions
Marinade
- Stir the ingredients for the marinade together and season to taste with salt and pepper.Set aside and leave to infuse while you make the salad.
Caprese pasta salad
- Cook the pasta according to the packet instructions, then rinse under plenty of cold water. Leave the pasta to drain well in a sieve.
- Mix the pasta with the marinade in a large bowl, then fold in the halved tomatoes.If you are using rocket or microgreens, fold them into the salad now too.
- Arrange on a plate and top the salad with the diced avocado and the mozzarella.I like to "'open"' the mozzarella, tear off a few pieces and scatter them around the plate, but otherwise leave it sitting in the middle. Do exactly as you prefer, though. If there is more marinade left in the bottom of the bowl, pour it over the mozzarella.
- Top with plenty of fresh basil and freshly ground pepper.
Nutrition
Calories: 482kcal | Carbohydrates: 46g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 366mg | Potassium: 946mg | Fiber: 6g | Sugar: 9g | Vitamin A: 638IU | Vitamin C: 19mg | Calcium: 295mg | Iron: 3mg