Caprese Pasta Salad
A Caprese pasta salad recipe is a perfect salad for those hot summer days. It is bursting with fresh summer flavors, like juicy tomatoes, fresh aromatic basil and the iconic creamy mozzarella. This version goes a step further, adding fresh corn for additional crunch, flavor and color. It’s easy to make ahead of time, so when the heat rolls in, all you need to do it drizzle it with a light balsamic dressing.
Ingredients
- 7 ounces cherry tomatoes
- 1 ear corn 5 ounces kernels
- 3.5 ounces mozzarella cheese
- 5 basil leaves
- 3 ounces pasta
Balsamic vinaigrette
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon white wine vinegar
- salt & pepper
Instructions
- Cook the pasta according to the directions on the packaging and cook the corn on the cob in boiling water. Allow to cool.
- Make the dressing by mixing olive oil, balsamic vinegar, white wine vinegar, salt & pepper.
- Combine pasta, corn, tomatoes and mozzarella in a bowl, pour the dressing over the salad and mix. (NOTE 1)
- Allow the salad to sit for a while (in the fridge), so it can soak up the flavors.
- Cut the fresh basil in thin strips (the chiffonade method) or simply tear the basil leaves into pieces you like. For a chiffonade, stack leaves, roll them tightly, and cut the roll from one end to the other. Then separate the ribbons and mix in the salad.
- Season to taste, garnish with more basil, and serve.
Notes
- You may want to cut the cherry or grape tomatoes in half as well as the mozzarella cheese.
Nutrition
Calories: 461kcalCarbohydrates: 39gProtein: 18gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gSodium: 327mgFiber: 2gSugar: 5g