Caprese Pasta Salad
This is one of the simplest pasta salads, caprese pasta salad. Instead of balsamic vinegar, I use white wine or champagne vinegar with a little sugar added to keep the color of this pasta salad nice and bright.
Ingredients
| Pasta | 8 Ounce (short shape like orechiette, rotini or shells) | |
| Olive oil | 2 Tablespoon | |
| White wine/Champagne vinegar | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cherry tomatoes | 1 Cup (16 tbs) , halved | |
| Fresh mozzarella | 8 Ounce , cubed | |
| Packed basil leaves | 1 Cup (16 tbs) , torn coarsely |
Directions
GETTING READY:
Cook pasta according to package directions. Once done, rinse with cold water and drain well.
MAKING:
In a large bowl, combine oil, vinegar, sugar, salt, pepper flakes and whisk well until well emulsified.
Add tomatoes to vinaigrette and mix well.
Add pasta to the bowl and stir well. Add mozzarella and refrigerate until serving.
Garnish with basil leaves.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 209Calories from Fat 79
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 158 mg6.58%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1 g4%
Sugars 2 g
Protein 10 g20%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
