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Quick and Easy Recipe
Caprese Pasta Salad Recipe
Easy summer salad. Great side dish to take to picnics or bbq's.
| Prep time: 15 Minutes |
Italian
|
| Cook time: 20 Minutes | Servings: 10 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 121 | |
| Calories from Fat 95 | 79% |
| Total Fat 10.85g | 14% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 239mg | 10% |
| Potassium 80mg | 2% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.73g | 0% |
| Protein 4.23g | 7% |
Ingredients Convert Measures
- 1/3 cup of olive oil
- 1/2 cup of drained, oil packed sun dried tomatoes
- 1/4 cup of red wine vinegar
- 1 tablespoon of capers
- 2 cloves of garlic chopped
- 1/2 teaspoon crushed red peppers
- 1 lb of fussili pasta
- 1 1/2- 2 cups chopped, seeded tomatoes
- 8 ounces of braided, marinated mozzarella chopped into 1/2 inch pieces. I use one from Trader Joes that has a good kick to it.
- 1 cup of packed fresh basil leaves
- 1 cup of freshly grated Parmesan cheese (about 3 ounces)
- 1/2 cup of minced, pitted black olives
Directions
- Blend first 6 ingredients in a processor until tomatoes are coarsely chopped.
- Cook pasta in a large pot of salted, boiling water until tender but firm to bite.
- Drain pasta and transfer to a large bowl. Add dressing to hot pasta and toss to coat.
- Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives.
- Toss well, cover and chill for an hour. Bring to room temp before serving. Can be made 6 hours ahead.
