Caprese Pasta Salad
This Caprese Pasta Salad is a fresh and flavorful twist on a classic Italian dish. Combining orecchiette pasta, cherry tomatoes, mozzarella balls, arugula, and a green pesto dressing, this dish is perfect for meal prep, picnics, or gatherings. It's quick to prepare, easy to customize, and bursting with Mediterranean flavors.
Ingredients
- 500 g orecchiette pasta
- 300 g cherry tomatoes halved
- 1 small red onion thinly sliced
- 100 g arugula added last for freshness
- 250 g mozzarella balls
- 100 g sun-dried tomatoes chopped
- 50 g roasted pine nuts
- 6 tbsp green pesto
- Salt and pepper to taste
Instructions
- Boil the orecchiette pasta according to package instructions until al dente. Drain and let it cool slightly.
- While the pasta cools, halve the cherry tomatoes, slice the red onion, chop the sun-dried tomatoes, and drain the mozzarella balls.
- In a large bowl, combine the cooked pasta, cherry tomatoes, red onion, sun-dried tomatoes, and mozzarella balls.
- Toss everything with green pesto, ensuring the ingredients are evenly coated.
- Mix in the roasted pine nuts and season with salt and pepper to taste.
- Just before serving, gently fold in the arugula to keep it fresh and crisp.
Notes
Nutritional Facts (Per Serving)
- Calories: 420
- Protein: 15g
- Carbohydrates: 50g
- Fat: 18g
- Fiber: 5g
- Sugar: 6g
- Sodium: 320mg