caprese pasta salad

If there is a salad that defines Italian gastronomy, that is without a doubt the caprese salad. The base of this salad is mozzarella and fresh tomato garnished with fresh basil . From there the variations are endless. I have taken it as a normal salad, assembled as if it were a mille-feuille, on a table with the ingredients separately and in a stuffed tomato.

But today we go one step further and we are going to prepare a caprese pasta salad . You can use your favorite short pasta, and I prefer to use cherry tomatoes on the vine, but you can use whatever tomatoes you have on hand.

The result is a fresh, colorful and very appetizing pasta salad in these hot days that we have upon us. And I will tell you a secret. The next day my son thought the leftovers were hot pasta and heated up the pasta salad in a skillet. He loved the result, so if you are brave, give it a try and you will tell me!

Revol Revolution 2 porcelain cocotte , Color Lab Revol porcelain bowl , Revol round porcelain plate and Revol oil can

Ingredients

• 250g of short pasta
• 200gr of fresh and very red cherry tomatoes
• 1/2 teaspoon dried chili pepper flakes
• A pinch of dried oregano
• 100g of black olives
• 200gr of fresh mozzarella in balls
• 1 bunch of fresh basil
• 60ml of extra virgin olive oil
• 20ml of white sherry vinegar you can use the one you like best, but white allows you to keep the colors as they are, and they are so beautiful!)
• salt and black pepper

Preparation

1. In a bowl put the mozzarella balls with salt and pepper and reserve.
2. We start by cooking the pasta al dente in our Revol cocotte . It is important that we do not miss it and leave a whole point, because that will add texture to our salad.
3. For the marinade, and with the help of a Miyabi knife , cut the cherry tomatoes in half. Chop some basil leaves and put it all in a bowl together with the chili flakes, oregano and extra virgin olive oil. Reserve.
4. With the same knife, cut the black olives into rounds. Reserve.
5. When the pasta is ready, rinsed and drained, put it back in the cooled cocotte. This cocotte is so pretty that you can use it directly as a salad bowl.
6. In the cocotte we will also put the olives chopped into wheels, the mozzarella balls and the marinated tomatoes.
7. Rectify salt and add a teaspoon of white sherry vinegar. It is important that the vinegar is sweet (I prefer it to be white so that it does not spoil the color of the pasta, although Modena vinegar is the most used vinegar in Italy).
8. With the help of the Revol oil can , add extra virgin olive oil, stir well and season with salt and black pepper.
9. Serve in Revol dishes (which you can also use in the oven and which I am totally in love with) and finish with some fresh basil leaves. Good appetite!