CAPRESE PASTA SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Caprese Pasta Salad image

This is a great little side dish for a BBQ and much healthier than the typical mayo-based macaroni salad. Olive Oil is packed with mono-unsaturated (good fats) and can help to achieve balanced cholesterol levels. I usually serve this at room temperature, but I've also served it hot and topped it with grilled chicken for a quick weeknight dinner.

Provided by Diet It Up

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups bite-size fresh mozzarella cheese balls, cut into quarters
1 cup cherry tomatoes, cut into quarters
1/3 cup Italian salad dressing (I like using the Good Seasons packet dressing)
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 lb whole wheat bow tie pasta (I use barilla plus)
3 tablespoons fresh basil, chopped
salt and pepper

Steps:

  • Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
  • In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
  • Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
  • Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.

There are no comments yet!