Caprese Pasta Salad
Lovely and fresh and so full of flavour. A perfect dish to enjoy for lunch or to serve at a buffet.
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.