Description
This Caprese pasta salad is sure to impress your guests with its traditional Italian flavours and hearty pasta twist.
Ingredients
- farfalle pasta noodles (or your preferred noodle): 410 grams (about 1 pound)
- olive oil: 1 tablespoon
- cherry tomatoes, sliced in half: 4 cups
- bocconcini balls, sliced in half: 3 cups
- fresh basil, chopped: 1/2 cup
salad dressing:
- olive oil: 6 tablespoons
- balsamic vinegar: 6 teaspoons
- red wine vinegar: 4 tablespoons
- garlic cloves, shredded or minced: 2 large cloves
- mayonnaise: 2 teaspoons
- dried oregano: 2 teaspoons
- salt: 3 and 1/2 teaspoons
- pepper: 1/2 teaspoon
Instructions
- Cook: Boil the pasta according to the package instructions in a large pot on high heat. Once cooked, strain and rinse under cold water. Add the pasta to a large bowl and mix with 1 tablespoon of olive oil. Set aside.
- Make: In a small bowl, combine and mix the salad dressing ingredients.
- Combine: Add the tomatoes, bocconcini balls, basil, and ¾ of the salad dressing to the bowl of pasta.
- Serve: Mix the salad thoroughly and serve. The remaining ¼ of the salad dressing can be reserved to top up the salad the next day if you have leftovers.
Notes
Cook the pasta to al dente.
Reserve some salad dressing for the next day.
Make this recipe ahead of time if you prefer.
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Nutrition facts are estimates only.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, salad, Side Dish
- Method: stove top
- Cuisine: Italian