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Indulge in a garden symphony with this Caprese Garden Pasta Salad. Each bite transports you to the sun-drenched landscapes of Italy. It’s a captivating twist on the classic Caprese, celebrating the beauty of fresh ingredients in a pasta paradise.
This recipe was born out of a deep love for a fresh and simple Caprese salad, but with the satiation that comes with freshly cooked carb-filled pasta, making it a more nourishing alternative to add to your weekly repertoire or weekend entertaining.
Caprese Garden Pasta Salad
This Caprese Garden Pasta Salad will transport your taste buds to a sun-kissed Italian garden. It features a vibrant medley of al dente spaghetti, bursting grape tomatoes, fragrant basil, and creamy bocconcini in a harmonious blend. A drizzle of extra virgin olive oil, balsamic vinegar and olives creates a Mediterranean match made in Caprese heaven, so you can savour the essence of summer in each mouthful.
Ingredients
- 250 g dry spaghetti (roughly 1/2 pack)
- 200 g grape tomatoes halved (alt. cherry tomatoes)
- 1 handful fresh basil leaves chopped
- 60 g rocket leaves
- 220 g bocconcini drained
- 1/2 red onion thinly sliced
- 250 g pitted olives
- 1.5 TBS extra virgin olive oil
- 1.5 TBS balsamic vinegar
- salt and pepper to taste
Instructions
- Cook the spaghetti according to package instructions. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked spaghetti, halved tomatoes, chopped basil, rocket leaves, bocconcini, thinly sliced red onion, and pitted olives.
- Drizzle olive oil and balsamic vinegar over the salad and season well with salt and pepper to taste.
- Toss everything together until well combined.
- Serve chilled and enjoy your delicious Caprese pasta salad!
Notes
This salad pairs well with a side of grilled fish or chicken.
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