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Caprese Pasta Salad

Tomatoes, Basil, Pasta and Fresh Mozzarella, Combined and then Dressed with Olive Oil and a Little Balsamic Vinegar. Is this your new favourite pasta salad? Possibly.
Course Salad
Cuisine American, Italian
Keyword Best Pasta Salad, Caprese Pasta Salad, Caprese Salad, summer cooking, Summer food
Total Time 20 minutes
Servings 4 cups
Author Chef Ben Kelly

Ingredients

  • 2 cups Cooked Fusilli Pasta
  • 200 g Mini Bocconcini cut into quarters
  • 2 tablespoon Prepared Pesto
  • 2 cups Multi-Coloured Cherry or Grape Tomatoes, cut in half
  • 1 teaspoon Sugar
  • 1 clove Garlic, thinly sliced
  • 2 tablespoon Olive Oil
  • 2 tablespoon Balsamic Vinegar
  • Salt and Pepper to taste

Instructions

  • Combine olive oil, balsamic and garlic and let sit for 5 minutes.
  • Add the remaining ingredients to the salad and toss or gently stir to combine.
  • Taste the salad and adjust the seasoning with salt and pepper as needed.
  • Optionally, garnish the salad with Balsamic Reduction, Toasted Pinenuts and Fresh Basil Leaves.