This Caprese pasta salad is a quick, fresh, light, and delicious lunch you can make in minutes. This recipe is made with the traditional Caprese salad, exactly how it is made on the Island of Capri of the Gulf of Naples. Fresh mozzarella cheese, fresh tomatoes, and fresh basil leaves seasoned with extra-virgin olive oil and salt. A perfect light lunch for a hot Summer day.
Course Pasta
Cuisine Italian
Diet Vegetarian
Keyword caprese salad, pasta caprese, tomato mozzarella
Bring a pot of salted water to boil, and add the penne. If you want the pasta "al dente" cook it for 1 minute less than indicated on the pasta box.
1 lb penne rigate pasta, 1 tablespoon sea coarser salt
In the meantime cut the tomatoes, mozzarella and the basil leaves in a large bowl. Add salt and extra virgin olive oil for seasoning. Stir them all together.
10 oz Fresh mozzarella, 2 large tomatos, 5 Fresh basil leaves, 3 tablespoon Olive oil, ½ teaspoon salt
Once the pasta is ready drain it, add it to the tomatoes and mozzarella salad immediately and stir well. The mozzarella will slightly melt with the heat from the pasta.
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Notes
Tips for making the original Caprese
Use either Fior di Latte or Buffalo mozzarella
The tomatoes should be fresh, firm, crunchy and not watery
The mozzarella should be at room temperature
The water from the mozzarella should be drained completely
Use the best Extra virgin olive oil you can find
The size of the mozzarella slice should match the size of the tomatoes.