Test Kitchen: Caprese Pasta Salad
A summertime salad is in order
With tomatoes and basil bursting from pots and garden plots, this simple, summertime salad is definitely in order. Tuck a big bowl in the fridge—it holds well for several days. Herby Basil Olive Oil and sweet Fig Balsamic make for the perfect vinaigrette to dress this beauty.
Ingredients
- 1 lb D’Agostino Fleur de Lis Pasta
- ½ cup Red Stick Spice Basil Extra Virgin Olive Oil
- ¼ cup Red Stick Spice Fig Balsamic
- 2 cups halved cherry tomatoes
- 2 large handfuls arugula or baby spinach
- ½ cup thinly-sliced red onion
- 1-1/2 cups pearl mozzarella balls
- ¾ cup toasted pine nuts
- Handful of fresh basil, cut crosswise into strips (chiffonade)
- Red Stick Spice Cyprus Flake Salt
- Freshly-ground black pepper
Method
- Prepare the pasta according to package directions. Be sure to salt the water. It should taste like the ocean. Drain and cool.
- In a large salad bowl, whisk together the Basil Extra Virgin Olive Oil, Fig Balsamic, a pinch of Cyprus Flake Salt, and ground black pepper. Add the halved cherry tomatoes, arugula or spinach and red onion. Toss to combine. Allow to sit for about five minutes.
- Fold in the pasta and mozzarella. Be sure the pasta is well coated. Use more Basil Oil and Fig Balsamic if necessary—the pasta will absorb the vinaigrette. Taste and adjust with salt and pepper.
- Just before serving, garnish the top of the salad with pine nuts and fresh basil.