Caprese Pasta Salad
Jessica Gray
This refreshing and vibrant dish combines al dente pasta with juicy cherry tomatoes, fresh mozzarella balls, and fragrant basil leaves drizzled with a balsamic vinaigrette for a delightful Italian-inspired flavour.
Ingredients
- 1 packet pasta shapes (bows, spirals, shells etc)
- 2 tubs baby (pearl) bocconcini
- 2 punnets cherry tomatoes
- 1/2 cup basil pesto
- 1/4 cup olive oil
- 1 heaped tsp Flaky Man Grind
- 1 Fresh basil plant or large bunch of basil
- cracked black pepper
- juice of 1 lemon
Directions
- Cook pasta in a large pot of boiling salted water until al dente, drain and rinse with cold water to cool slightly
- In a large bowl mix together pesto, olive oil and lemon juice. Season with a Flaky Man Grind
- Add the pasta to the pesto dressing and toss well to coat
- Halve the cherry tomatoes and add to pasta along with the bocconcini and all the basil leaves of one fresh basil plant. Gently toss to combine, finish with some cracked black pepper.
- You can also drizzle with balsamic glaze to finish
