Easy Caprese Pasta Salad [Summer Salad]
Caprese pasta salad with tomato, buffalo mozzarella, fresh basil leaves, a drizzle of quality extra virgin olive oil, back pepper, and salt.
Prep Time10 mins
Total Time10 mins
Servings: 2 servings
Cook your Penne Pasta according to package instructions. Once cooked al dente (to the bite) let cool. You can keep the Pasta in your fridge to cool.
Cut your Cocktail Tomatoes into half and place into a salad mixing bowl
If you use a big Mozzarella ball, cut into smaller pieces (to the size of the halved cocktail tomatoes) or if you use small mozzarella balls just let them be as they are. Add the Mozzarella to the tomatoes.
Cut your clean and fresh Basil leaves into small strips. Add to the tomato and mozzarella.
Now add <g class="gr_ gr_96 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" id="96" data-gr-id="96">your</g> cooked and cooled pasta to the mixing bowl with the other ingredients.
Add Salt and Black Pepper and pour the olive oil over the salad.
Mix the salad well with all the ingredients. Don't over mix or the ingredients will get mushy.
Enjoy cooled as a delightful summer salad.
- Rule of thumb is to use quality ingredients to bring out the flavors of this caprese pasta salad. That is how this dish is a winner with minimal ingredients!
- For extra virgin olive oil try to get kalamata organic cold pressed olive oil.
Serving: 214g | Calories: 569kcal | Carbohydrates: 51.76g | Protein: 24.88g | Fat: 29.28g | Saturated Fat: 11.133g | Polyunsaturated Fat: 16g | Trans Fat: 0.046g | Cholesterol: 109mg | Sodium: 823mg | Fiber: 3.1g | Sugar: 3.7g