This caprese pasta salad recipe is one from a small selection of pasta salad recipes that appeared in the July 2018 Olive Magazine. If you love traditional caprese salad and pasta, you'll definitely love this one too, with the addition of diced avocado...it really is delicious!
This pasta salad is very quick and easy to make, and is lovely and fresh and so full of flavour. A perfect dish to enjoy for lunch or serve at a buffet, at a BBQ or to take on a picnic.
Tips
- Make it an hour or so ahead of when you want to serve it, cover with cling film and set aside. The fresh basil really infuses into the salad - yum!
- The original recipes uses orecchiette pasta, however, I find this difficult to get in our local supermarket, so use conchiglie instead which works well.
- This caprese pasta salad recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 200g dried orecchiette or conchiglie (see Tips)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 150g baby plum or cherry tomatoes, halved
- salt and freshly ground black pepper
- 1 avocado, diced
- 150g bocconcini or mini mozzarella
- small bunch of fresh basil leaves, shredded
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Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the cooked pasta in a serving bowl, then add 2 tbsp of olive oil, 1 tbsp of red wine vinegar and the tomatoes. Season, to taste, with salt and freshly ground black pepper.
- Toss well, then add the diced avocado, the bocconcini or mini mozzarella and shredded basil. Toss again gently and serve (see Tips).
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Caprese Pasta Salad
Ingredients
- 200g dried orecchiette or conchiglie see Notes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 150g baby plum or cherry tomatoes halved
- salt and freshly ground black pepper
- 1 avocado diced
- 150g bocconcini or mini mozzarella
- small bunch of fresh basil leaves shredded
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the cooked pasta in a serving bowl, then add 2 tbsp of olive oil, 1 tbsp of red wine vinegar and the tomatoes. Season, to taste, with salt and freshly ground black pepper.
- Toss well, then add the diced avocado, the bocconcini or mini mozzarella and shredded basil. Toss again gently and serve (see Notes).
Notes
- Make it an hour or so ahead of when you want to serve it, cover with cling film and set aside. The fresh basil really infuses into the salad - yum!
- The original recipes uses orecchiette pasta, however, I find this difficult to get in our local supermarket, so use conchiglie instead which works well.
- This caprese pasta salad recipe is easily adapted if you’re cooking for less or more people.
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