-
-
Prep
- 15 min
-
Prep
-
- Total
- 25 min
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- Serving
- 6-8
Caprese Pasta Salad
Featured Product
Cocktail Bocconcini
These 10.5 g morsels are soft, milky and mild and ready-to-use in your favourite cocktails and finger food.
Ingredients
For the salad:
- 340 g (12 oz) short pasta (such as fusilli, farfalle, or penne)
- 2 tubs Saputo Cocktail Bocconcini, drained and kept whole
- 500 ml (2 cups) cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 250 ml (1 cup) fresh basil leaves, roughly chopped or gently torn
For the vinaigrette:
- 80 ml (1/3 cup) high-quality extra-virgin olive oil
- 40 ml (2 1/2 tbsp) white wine vinegar
- 5 ml (1 tsp) kosher salt
- Freshly cracked black pepper, to taste
Directions
1. Cook the pasta in a large pot of heavily salted boiling water until al dente according to package directions. Drain well and rinse briefly under cold water to cool. Transfer to a large serving bowl.
2. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper until completely combined.
3. Add the cooled pasta, halved cherry tomatoes, thinly sliced red onion, and whole Saputo Cocktail Bocconcini to the large serving bowl.
4. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
5. Fold in the fresh basil right before serving.
Chef's Notes:
- Pasta salad tastes best when allowed to marinate at room temperature for 15 to 30 minutes before serving.
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