Italian Caprese Pasta Salad
by Jay Wadams
A deliciously light and bright summer meal, Italian Caprese Pasta Salad is bursting with flavour and perfect for serving at your next barbecue or picnic.
Ingredients
- 300 g short pasta
- 150 g basil pesto
- 75 ml red wine vinegar
- 75 ml olive oil
- 250 g cherry tomatoes
- 2 tsp dried oregano
- 100 g sun-dried tomatoes in oil
- 4 Tbsp capers
- 150 g bocconcini drained weight
- small bunch of fresh basil
- sea salt and freshly ground black pepper
optional:
- freshly grated Parmesan
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- Cook the pasta in plenty of boiling, salted water until just al-dente, then drain and cool under cold running water. Whisk together the pesto, 50ml of the vinegar and 50ml of the olive oil in a large mixing bowl, then toss through the pasta until well coated. Set aside.
- Halve the cherry tomatoes, then toss together with the oregano, remaining vinegar and oil and a good few grinds of salt and pepper. Allow to marinate for at least 5 minutes, then stir the tomatoes and their liquid through the pasta.
- Chop the sun-dried tomatoes roughly, then add to the bowl along with the capers. Stir to combine then pour the mixture onto a serving platter.
- Taste and season with more salt and pepper if necessary, then scatter over the drained bocconcini and torn basil leaves. Chill until ready to eat. Grate over fresh Parmesan just before serving, if using.
Nutrition
Calories: 648kcal | Carbohydrates: 36g | Protein: 18g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 35g | Cholesterol: 35mg | Sodium: 766mg | Fiber: 5g | Sugar: 3g