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Caprese Pasta Salad

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“This is a great little side dish for a BBQ and much healthier than the typical mayo-based macaroni salad. Olive Oil is packed with mono-unsaturated (good fats) and can help to achieve balanced cholesterol levels. I usually serve this at room temperature, but I've also served it hot and topped it with grilled chicken for a quick weeknight dinner.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
  2. In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
  3. Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
  4. Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.

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