If there is a salad that defines Italian cuisine it is without a doubt the caprese salad. The base of this salad is mozzarella and fresh tomato dressed with fresh basil. From there the variations are endless. I have had it as a regular salad, assembled like a millefeuille, on a board with the ingredients separated and in a stuffed tomato.
But today we take it a step further and we are going to prepare a caprese pasta salad. You can use your favorite short pasta, and I prefer using 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 we are having. And I'll tell you a secret. The next day my son thought the leftovers were hot pasta and heated the pasta salad in a pan. He loved the result, so if you're brave, try it and tell me how it goes!
Cocotte de porcelana Revol Revolution 2, bol de porcelana Color Lab Revol, plato redondo de porcelana Revol and aceitera Revol
Ingredients
- 250gr of short pasta
- 200gr of fresh, very red cherry tomatoes
- Half a teaspoon of dried chile pepper flakes
- A pinch of dried oregano
- 100gr of black olives
- 200gr of fresh mozzarella balls
- 1 bunch of fresh basil
- 60ml of extra virgin olive oil
- 20ml of white sherry vinegar you can use whichever you like best, but the white one keeps the colors as they are, and they are so pretty!)
- Salt and black pepper
Preparation
- In a bowl put the mozzarella balls with salt and pepper and set aside.
- We begin by cooking the pasta al dente in our Revol casserole . It is important not to overcook it and to keep it with a slight bite, because that will add texture to our salad.
- For the marinade, and with the help of a Miyabi knife, cut the cherry tomatoes in half. Chop some basil leaves and put everything in a bowl along with the chile flakes, oregano and extra virgin olive oil. Set aside.
- With the same knife, cut the black olives into rounds. Set aside.
- When the pasta is ready, rinsed and drained, put it back into the now-cold casserole. This casserole is so pretty that you can use it directly as a salad bowl.
- In the casserole we will also add the olives sliced into rounds, the mozzarella balls, and the marinated tomatoes.
- Adjust the salt and add a teaspoon of white sherry vinegar. It is important that the sweet vinegar (I prefer it to be white so it does not spoil the color of the pasta, although Modena vinegar is the most used vinegar in Italy).
- With the help of the aceitera Revol, add extra virgin olive oil, stir well and adjust salt and black pepper.
- Serve on the Revol plates (which you can also use in the oven and of which I am totally in love) and finish with some fresh basil leaves. Buon appetito!
