RECIPE: CAPRESE PASTA SALAD

CAPRESE PASTA SALAD

When it comes to effortlessly delicious dishes, one of my all-time favorites is the caprese pasta salad.. Combining the classic trio of mozzarella, tomato, and basil, this salad celebrates the vibrant flavors of Italy. With each bite, you're greeted by the creamy richness of fresh mozzarella, the juicy sweetness of ripe tomatoes, and the aromatic freshness of basil leaves. It's like a symphony of flavors dancing on your taste buds. To elevate this dish even further, I drizzle it with a tangy balsamic glaze, adding a delightful touch of sweetness and acidity. This caprese pasta salad is a true crowd-pleaser, whether you're hosting a summer barbecue or enjoying a relaxing evening at home. It's a stress-free way to savor the classic combination of mozzarella, tomato, and basil, and indulge in a taste of Italy.

INGREDIENTS

SALAD

- 12 ounces cooked orecchiette pasta

- 8 ounces pearl mini mozzarella

- 10 ounces multi colored cherry tomatoes, quartered

- 2 Persian cucumbers, diced

- 1/4 cup fresh basil, chopped (plus more for garnish)

- 1/4 cup freshly grated parmigiano reggiano cheese

- drizzle of balsamic glaze (for garnish)

DRESSING

- 1 1/2 tsp minced garlic

- 1/3 cup balsamic vinegar

- 1/3 cup extra virgin olive oil

- 1/2 tsp dried basil

- 1/2 tsp dried oregano

- drizzle of honey

- Salt and pepper to taste

TO MAKE

1) Cook pasta for 9-10 minutes in salted water. Drain and let cool

2) In a bowl combine pasta, mozzarella, tomatoes, cucumbers and basil. Top with dressing and mix.

3) Let marinate in the fridge for 20 minutes to 2 hours

4) Before serving, garnish with parmigiano reggiano, fresh basil, balsamic glaze and flaky salt