Caprese Pasta Salad

Caprese Pasta Salad
  • 8 oz Acasa fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella, diced
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste


  • Cook the fusilli pasta according to package instructions until al dente. Drain and let it cool.
  • In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil leaves.
  • In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  • Pour the dressing over the pasta mixture and toss gently to combine. Serve chilled.

Chef Tip: For added freshness, sprinkle some grated lemon zest over the salad before serving.

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