Caprese pasta saladNovember 5, 2013
A light, bright, and fresh salad that you simply won’t want to stop eating – ever!
Ingredients for two people
|250 g||penne pasta|
|2||garlic cloves, crushed|
|1||red onion, finely diced|
|1||cherry tomatoes, halved|
|1/2 cup||basil, torn|
|1||buffalo mozarella, torn|
|2 tbs||balsamic vinegar|
|3 tbs||olive oil|
For the penne
We want to get going on the pasta early as this is going to be a quick one to put together. So bring a large pot of salted water to the boil and add the penne.
Cook the penne for 10-11 minutes or until al dente, remembering to stir regularly so the penne separates. Strain the pasta and return to the pot or another bowl, dress with a little olive oil so that pasta doesn’t stick. Allow to cool.
For the cherry tomatoes
Heat some olive oil in a pan over medium-high heat. Add the garlic and the red onion and sauté for 3 minutes. Now add in the halved cherry tomatoes and cook gently for 3 minutes or until the skin of the tomatoes starts to blister. Remove from the pan and add the tomatoes to the pasta bowl. Add half of the basil and toss well to combine.
Divide the pasta between bowls and then add in the torn mozzarella. Season well with salt and pepper and then offer your fresh caprese pasta salad and nice drizzle of balsamic vinegar and olive oil.
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