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Creamy Caprese Pasta Salad
A refreshing pasta salad with cherry tomatoes, mozzarella, and fresh basil, tossed in an olive oil and white balsamic dressing. Serve it chilled or at room temperature as a picnic side or casual main.
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Ingredients
- 1 lb small pasta (fusilli, orecchiette, or penne)
- 16 oz mozzarella balls
- 3 cup cherry tomatoes
- 0.5 cup fresh basil
- 0.333 cup extra virgin olive oil (1/3 cup)
- 3 tbsp white balsamic vinegar
- salt (to taste; for the pasta water and dressing)
- black pepper (to taste)
- garlic (minced; listed in the dressing instructions, but no amount is provided)
Steps
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let it cool.
- 2
Halve the cherry tomatoes. Place them in a mixing bowl with the mozzarella balls and fresh basil.
- 3
In a separate bowl, whisk together the olive oil, white balsamic vinegar, salt, pepper, and minced garlic.
- 4
Add the cooled pasta to the tomato mixture. Pour the dressing over the salad and toss gently until coated.
- 5
Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.
Notes
The structured ingredient list does not specify garlic, but the dressing instructions do; no quantity is given. The page also suggests preparing the salad ahead and adding grilled shrimp or chicken to make it a more substantial meal. Although the title calls the salad creamy, no creamy ingredient appears in the authoritative ingredient list.
Nutrition per serving
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