Caprese Italian Pasta Salad
Packed with the flavours you know and love, and a perfectly creamy, tangy dressing, this Caprese Italian pasta salad will be on regular rotation in your home.
Cook Time30 minutes mins
Total Time30 minutes mins
Course: Pasta, Salad
Cuisine: Italian
Keyword: Caprese italian pasta salad, Caprese pasta salad, caprese salad, Italian pasta salad
Servings: 6 Servings
Calories: 576kcal
Pasta Salad
- 2 dry pints Grape tomatoes
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Sea salt
- 2 Shallots thinly sliced
- 1 lb Farfalle pasta
- 1 8 oz. ball Fresh mozzarella cheese torn
Roast the tomatoes: Arrange the grape tomatoes and whole garlic cloves on a baking sheet. Drizzle with a tablespoon of olive oil, and salt. Bake for 25 minutes, or until the skin has burst on the tomatoes.
3 cloves Garlic, 2 dry pints Grape tomatoes, 1 tablespoon Extra virgin olive oil, 1 teaspoon Sea salt
Boil the pasta: In liberally salted boiling water, boil the pasta 1-2 minutes past the suggested cooking time on the box. Drain, rinse, and set aside.
1 lb Farfalle pasta
Prepare the dressing: In a mixing bowl, add the dressing ingredients. Mix well, and set aside. Once the garlic has roasted, remove from the skin and mash into the dressing.
1 cup Mayonnaise, 1 tablespoon Basil pesto, ½ teaspoon Chilli flakes, 1 tablespoon Balsamic vinegar, 3 cloves Garlic
Mix together the salad: In a large serving bowl, mix together the pasta, roasted tomatoes, shallots and dressing. Toss well, and top with torn mozzarella and fresh basil.
2 Shallots, 1 8 oz. ball Fresh mozzarella cheese
Calories: 576kcal | Carbohydrates: 59g | Protein: 11g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 658mg | Potassium: 217mg | Fiber: 3g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg