Caprese Pasta Salad Recipe [Food Challenge: DAY 118]

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DAY 118 – Caprese Pasta Salad

Serves 4


8oz (250 g) Orecchiette Pasta (or any other short cut pasta) [cooked according to package instructions and cooled]
1 pint (300 g) Cherry Tomatoes [halved]
8oz (250 g) Ball of Fresh Mozzarella [cubed]
1 cup (30 g) Fresh Basil Leaves
¼ Clove of Garlic [grated]
3 Tbsp (40 g) Extra Virgin Olive Oil
1 Tbsp (15 ml) Red Wine Vinegar
½ tsp (1 g) Dried Oregano
Salt & Pepper (to taste)


1) In a blender add the basil, garlic, red wine vinegar, 1 Tbsp (10 g) of extra virgin olive oil, oregano, season everything with salt and pepper, and turn the blender on. When the basil has turned into a paste, little by little drizzle in the remaining 2 Tbsp (30 g) of extra virgin olive oil.

2) In a large bowl add the cherry tomatoes, mozzarella and season with salt and pepper. Add the pasta and basil vinaigrette. Toss everything to combine and refrigerate 1 hour before serving. Enjoy!

Recipe by: Laura Vitale
Edited by: Ruta


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