MADE TO SHARE
Summer Caprese Pasta Salad
A fresh Caprese pasta salad with tomatoes, mozzarella, basil and white wine vinaigrette.
EASY
20 MINS
SERVES 4-6
ABOUT THE RECIPE
Caprese is already doing a lot with very little, so turning it into pasta salad makes complete sense. Cherry tomatoes, mozzarella and basil get tossed through fusilli with a sharp white wine vinaigrette, which keeps everything fresh instead of heavy. Very easy, very summer, very good cold from the fridge.
THE RECIPE
Ingredients
2 cups cherry tomatoes, halved
2 tsp extra virgin olive oil
340 g fusilli pasta
230 g fresh mozzarella, torn into bite-size pieces
½ cup fresh basil leaves, lightly packed
Pinch of flaky sea salt
Freshly cracked black pepper, to taste
White Wine Vinaigrette
¼ cup extra virgin olive oil
1½ tbsp white wine vinegar
1½ tsp Dijon mustard
¾ tsp flaky sea salt
Method
1.
Place the halved cherry tomatoes in a bowl. Season with a small pinch of flaky sea salt and freshly cracked black pepper, then drizzle over 1 teaspoon of olive oil. Toss gently and set aside for 10 to 15 minutes to allow the tomatoes to soften and release their juices.
2.
Bring a large pot of well-salted water to the boil. Add the fusilli and cook until just al dente, around 9 minutes. Drain in a colander and rinse under cold water until the pasta is just warm to the touch. Shake off any excess water, transfer to a large salad bowl, and toss with the remaining teaspoon of olive oil.
3.
To make the white wine vinaigrette, whisk together the olive oil, white wine vinegar, Dijon mustard, and flaky sea salt in a small bowl until well combined.
4.
Add the marinated tomatoes and fresh mozzarella to the pasta. Drizzle over the vinaigrette and toss gently to coat everything evenly.
5.
Just before serving, gently fold through the basil until well distributed. Season to taste with additional flaky sea salt and freshly cracked black pepper. Serve at room temperature or lightly chilled.
SAMANTHA'S NOTES
Marinate the tomatoes
Cook pasta al dente
Add basil last
Keep the pasta just firm, because it will soften slightly once tossed with the vinaigrette. If making ahead, toss again and check the seasoning before serving.
Basil is temperamental and does not love being wet or refrigerated. Add it right before serving so it stays bright, fresh and fragrant.
Use the freshest cherry tomatoes you can find, then give them a short rest with the dressing. Their juices help season the whole pasta salad.
KEEP COOKING
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