The caprese pasta salad is a light cold pasta salad, perfect for summer and delicious.
Quick: the only thing to cook is the pasta, everything else is added raw!
I chose mozzarella bites or mozzarella cherries or small mozzarella balls that you can replace with mozzarella or well-drained light mozzarella.
The caprese pasta salad is a complete dish as it combines the characteristics of a balanced meal in a single course.
This is a vegetarian recipe [ovo-lacto vegetarian diet], not a vegan recipe.
Light and perfect for summer.
Ideal for family meals, picnics, or work lunches.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 1/2 cups whole grain fusilli
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
- to taste cherry tomatoes
- small mozzarella balls (or mozzarella or light mozzarella)
- basil (leaves)
Suggested Tools
- Knife
- Cutting Board
- Salad Bowl with lid
Preparation
Cook the pasta al dente, rinse it thoroughly under cold running water to cool it, and drain well.
Place the pasta in a large bowl or salad bowl.
Drizzle with oil, grind the pepper, and mix.Wash the tomatoes thoroughly.
Cut off and remove the stem part if desired.
Cut each tomato vertically into halves or quarters.Place the small mozzarella balls in a colander or strainer and let them drain.
Alternatively, use drained mozzarella or light mozzarella, cut into pieces and dried on paper towels.Add to the pasta:
– cherry tomatoes;
– small mozzarella balls;
and mix.Wash and dry the basil leaves, patting them gently with paper towels.
Serve.
Grind a bit more pepper and add the basil leaves.Your caprese pasta salad is ready.
Enjoy your meal!
Storage, Tips, and Variations
Use whole grain pasta to increase fiber content.
Add the basil when serving so it’s fresh and fragrant.
You can replace oil and basil with a tablespoon of basil pesto.
The cold pasta can be stored in the refrigerator in an airtight container for 1 day, at most 2.
It’s perfect for taking out, in a thermal container or in a cooler bag.
For an even lighter version, try the variations:
– cold pasta with tomato cottage cheese and basil;
– cold pasta with tomato ricotta and basil.
You can make a vegan version using plant-based cheeses.
You can enrich it with leafy greens or salad mix: arugula, baby lettuce, lamb’s lettuce, baby spinach, or with crunchy celery.
FAQ
Prediabetes and Cheese
Cheese should be consumed no more than twice a week, in small amounts, with a preference for fresh cheeses over aged ones.
Can I prepare it in advance?
You can prepare it the night before for the next day’s lunch, even to take out.
