Caprese Pasta Salad
Try this Caprese Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1/2 cup blueberries (optional)
- 1 pint grape tomatoes halved
- 1/3 up balsamic vinegar
- 1/2 teaspoon fresh lemon juice
- balsamic vinaigrette
- 2 cups dried pasta (i used orecchiette)
- 8 ounces fresh mozzarella cheese cut into bite-sized cubes
- 1 cup fresh basil roughly chopped
- 3 garlic cloves minced finely
- Carbohydrate 9.45545159450727 g
- Cholesterol 36.287389568 mg
- Fat 15.1896281547825 g
- Fiber 1.14207920413562 g
- Protein 14.7837771486776 g
- Saturated Fat 6.59010953262759 g
- Serving Size 1 1 -6 serving (166g)
- Sodium 665.21585378297 mg
- Sugar 8.31337239037165 g
- Trans Fat 0.669274973940944 g
- Calories 219 calories
Cook and drain pasta according to package directions. Drain and rinse with cold water. Set aside.In a small bowl, whisk together the balsamic vinegar, lemon juice and minced garlic. Slowly add the olive oil whisking until combined.Place the tomatoes, fresh mozzarella and basil in a large bowl. Add the cold pasta.Toss in blueberries (optional).Pour the balsamic vinaigrette over and toss gently to combine. Season with salt and black pepper.Adjust seasonings to your preference.
