Caprese Pasta Salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 cups fresh basil leaves
  • 1 pound fusilli pasta
  • ½ cup white balsamic vinegar
  • 1 teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ½ cup good quality extra virgin olive oil
  • 8 ounces fresh mozzarella, chopped into bite size pieces (you could also use small mozzarella balls)
  • 1 pint cherry tomatoes, halved or 2 medium heirloom tomatoes, chopped (I used a combination of the two)
  • 2 tablespoons capers, drained
Instructions
  1. Bring a large pot of salted water to a boil and prepare an ice bath in a separate bowl Once water is boiling, blanche basil leaves for 30 seconds. Once they turn bright green, use a slotted spoon to add them to the ice bath. Drain well, squeezing out any excess liquid. Add basil to the bowl of a food processor.
  2. Using the same pot of boiling water, cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool. Add drained pasta to a large bowl.
  3. Meanwhile, in the food processor, add the vinegar, salt, red pepper flakes, and pepper to the basil. Process for a few seconds. Continue to process and drizzle in the olive oil slowly through the top of the food processor until fully combined.
  4. Pour dressing over the top of the pasta. Add mozzarella, tomatoes, and capers. Stir together all ingredients until fully combines. Can be served immediately or refrigerated for up to 3 days.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/07/caprese-pasta-salad/