Pasta Salad À La Caprese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g pasta (tube pasta, e.. riatoni)
- 1 small Glass pesto
- 500 g mozzarella
- 1 glass olive oil
- 4 cl white wine vinegar
- 1 kg cherry tomato (s)
- 200 g olives, black
- 1 bunch basil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions with a strong dash of olive oil until it is firm to the bite, then drain.
- In the meantime, clean and wash the tomatoes (leave whole!). Stone the olives, drain the mozzarella and cut into pieces approx. 2 x 2 cm.
- Make a marinade from the pesto, the olive oil (do not use everything), strong pepper and carefully salt.
- Mix the pasta with tomatoes, olives and cheese, pour the marinade on top and carefully fold in everything. Let it steep for at least 1 hour, preferably overnight. Cut off the basil leaves and fold them into the salad just before serving. Again vigorously with the pepper mill over it.
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