Caprese Pasta Salad with Olives

• Produce

  • 20 Basil, leaves
  • 1 clove Garlic - finely minced or put through a garlic press

• Condiments

  • 12 Olives
  • 1 Vinaigrette

• Pasta & Grains

  • 2 cups Pasta - i used orecchiette pasta

• Baking & Spices

  • 1 Pinch Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Dairy

  • 8 oz Mozzarella - i used ciliegini, fresh

• Deli

  • 1 Pasta salad

• Other

  • 2 cups Cherry or grape tomatoes - sliced in half or quarters depending on size

Found on greenvalleykitchen.com

Description

Ingredients

• Pasta Salad
• 2 cups uncooked pasta - I used orecchiette pasta
• 2 cups cherry or grape tomatoes - sliced in half or quarters depending on size
• 8 oz fresh mozzarella - I used ciliegini (small mozzarella balls) - quartered
• 20 basil leaves - minced
• 12 olives - roughly chopped
• Vinaigrette
• 3 Tbs olive oil
• 1 Tbs red wine vinegar
• 1 clove garlic - finely minced or put through a garlic press
• 6 twists of pepper from a pepper mill.
• Pinch of salt

Directions

• Make the vinaigrette by combining the olive oil, red wine vinegar, minced garlic, pepper and salt and whisk to combine. Set the vinaigrette aside so the garlic infuses the vinaigrette as you cook the pasta.
• Cook the pasta according to package directions.
• When the pasta is done, drain and add pasta to a large, shallow bowl. Toss the pasta with the vinaigrette and set aside to cool. Stir the pasta occasionally to help it cool faster. The pasta should sit for about 10 minutes before adding the additional ingredients.
• While the pasta is cooling, slice or quarter cherry tomatoes, quarter mozzarella balls, mince basil and roughly chop olives. Add all ingredients to the cooled pasta and toss to combine.