CAPRESE PASTA SALAD
Easy peasy Caprese pasta salad with juicy tomatoes, creamy mozzarella and basil is a delicious side dish recipe served with easy lemon vinaigrette.
Provided by Alida Ryder
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta of your choice and cook until al dente. Depending on the shape and size of your pasta, this could be 8-12 minutes.
- Drain the pasta then rinse under cold water. Place the drained pasta in a large mixing bowl.
- Halve or chop the tomatoes (depending on their size) and place in a the bowl with the pasta. Repeat with the mozzarella.
- Stack the basil leaves and roll then thinly slice thinly. Add to the bowl with the rest of the ingredients.
- To make the dressing, whisk together all the ingredients. Taste and adjust seasoning if necessary.
- Pour the dressing over the salad and toss well. This salad can be eaten at room temperature or stored in the fridge for an hour before serving.
Nutrition Facts : Calories 281 kcal, Carbohydrate 49 g, Protein 18 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 607 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CAPRESE PASTA SALAD
If there's one pasta salad you'll be making on repeat all summer long, it's this caprese pasta salad. It's fast, it's simple, and it's so frigging good.
Provided by Heidi
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
- While the pasta is cooking, drain the mozzarella balls then cut in half. Slice the cherry tomatoes in half and add to a mixing bowl with the mozzarella balls. Add the cooled pasta and slivered basil.
- In a small bowl or mason jar with a lid, add the olive oil, white balsamic vinegar, garlic, kosher salt and freshly ground black pepper. Mix well then drizzle over the pasta. Toss to coat and taste for seasoning. The salad is best after about 30 minutes and can be refrigerated for 3 days.
Nutrition Facts : Calories 359 kcal, Carbohydrate 37 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 274 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CAPRESE MACARONI SALAD
When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.
Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
CAPRESE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
- When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
- Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
- You need this in your life. Make it today my friends.
Nutrition Facts : Calories 248 calorie, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 167 milligrams, Carbohydrate 13 grams, Fiber 0.5 grams, Protein 8 grams, Sugar 11 grams
PASTA CAPRESE
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
- Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
CAPRESE SALAD
Courtesy of KCStar (my local newspaper). I love Caprese salad....specially the one at Macaroni Grill. I will be making this soon!!! The only thing I would add is balsamic vinegar...but that is because I LOVE IT. It's optional!!!
Provided by Vanessa
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut tomatoes into 1/4-in. slices and arrange on a plate, alternating tomatoes with mozzarella slices.
- Scatter basil ribbons over the tomatoes and mozzarella.
- Drizzle with olive oil and season to taste with salt and pepper.
- NOTE: I would add a bit of balsamic vinegar when I serve it on my plate because it's like the one at Macaroni and Grill.
Nutrition Facts : Calories 252.9, Fat 19.7, SaturatedFat 8.4, Cholesterol 44.9, Sodium 362.6, Carbohydrate 6.1, Fiber 1.5, Sugar 3.8, Protein 13.8
CAPRESE PASTA SALAD
This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. It comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it's chilled for a few hours. -Debby Harden, Lansing, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 17 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil., In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CAPRESE SALAD
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.
CAPRESE PASTA SALAD
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.
Provided by Diet It Up
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
- 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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