Best Layered Pasta Caprese Salad Recipes

CAPRESE PASTA SALAD

Steps:

• In a large bowl, combine fusilli, ciligini, tomatoes and basil.
• In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
• Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

CAPRESE PASTA SALAD

Steps:

• Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
• While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
• In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.

LAYERED PASTA CAPRESE SALAD

Steps:

• In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
• Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
• In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
• In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes. Drizzle with the cooled balsamic vinegar.
• Shred remaining basil, and sprinkle on top.

LAYERED PASTA SALAD RECIPE

Steps:

• Layer first 4 ingredients in 3-qt. bowl.
• Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.