📋Easy Fresh Caprese Pasta Salad Recipe
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.
Servings 5 people
Calories 589kcal
Ingredients
- 1 lb penne rigate pasta or other types of short pasta (gnocchi shown in the picture)
- 1 tablespoon sea coarser salt for cooking the pasta
- 10 oz Fresh mozzarella
- 2 large tomatos
- 5 Fresh basil leaves
- 3 tablespoon Olive oil extra virgin
- ½ teaspoon salt for salad
Instructions
- 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.
Video
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.
Nutrition
Calories: 589kcal | Carbohydrates: 70g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 1991mg | Potassium: 361mg | Fiber: 3g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 6.8mg | Calcium: 310mg | Iron: 1.6mg