Caprese salad with pasta and pesto sauce
A light, delicious variation on Caprese salad. It makes a satisfying dinner in hot weather and is especially good for basil lovers.
CookingCooking
30 minutes
Total
30 minutes
INGREDIENTS
Servings
original yield — 2 servings
dry pasta (fusilli, farfalle or other small pasta shapes)
200 g
pesto sauce
3 tbsp
olive oil (cold-pressed)
1 tbsp
garlic
1 clove
cherry tomatoes
100 g
mozzarella (balls)
100 g
salt (to taste)
ground black pepper (to taste)
basil (a few leaves for decoration)
INSTRUCTIONS
01
Boil the pasta in a large volume of salted water for about 8 minutes. Be careful not to overcook the pasta.
02
While pasta is cooking, combine pesto, olive oil, minced garlic, salt and pepper in a large salad bowl. Cut the tomatoes into halves. If the mozzarella balls are small, you can leave them whole; if they are large, cut them in half.
03
Drain the finished pasta and rinse it with cold water to cool it faster. Shake off excess water thoroughly. Pour the pasta into the salad bowl with the sauce and stir. Add chopped tomatoes and mozzarella. Stir again.
04
Garnish with fresh basil leaves and serve. Bon appetit!