All the sun-warmed flavours of a classic caprese — ripe tomatoes, fresh mozzarella, fragrant basil — folded into tender pasta with a bright lemon-balsamic dressing. A summer staple that travels beautifully to any table - from backyard BBQs to lakeside cookouts.
INGREDIENTS
• 1 pound pasta (rotini or similar shape)
• 3 cups grape tomatoes, sliced
• 1 cup Kalamata olives, sliced
• 1 cup fresh mozzarella balls (miniature or cherry-sized)
• 1 cup fresh basil, chopped
• 3 tablespoons balsamic glaze
• 1 small red onion, thinly sliced (soak in water for 10 min to mellow the flavour)
• 0.5 cups extra virgin olive oil
• 2 tablespoons fresh lemon juice (juice of ½ lemon)
• 2 tablespoons balsamic vinegar
• 1 teaspoon sea salt
• 0.5 teaspoons black pepper
• 1 teaspoon dried oregano
• 1 garlic clove, minced
STEPS
1. Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound pasta (rotini or similar shape) and cook according to package instructions until al dente. Drain, then rinse under cold water to stop the cooking. Set aside.
2. Make the dressing: In a small bowl, whisk together 0.5 cups extra virgin olive oil, 2 tablespoons fresh lemon juice (juice of ½ lemon), 2 tablespoons balsamic vinegar, 1 teaspoon sea salt, 0.5 teaspoon black pepper, 1 teaspoon dried oregano, and 1 garlic clove, minced until well combined.
3. Combine the salad: In a large mixing bowl, add the cooked pasta, 3 cups grape tomatoes, sliced, 1 cup Kalamata olives, sliced, 1 cup fresh mozzarella balls (miniature or cherry-sized), 1 cup fresh basil, chopped, and 1 small red onion, thinly sliced (soak in water for 10 min to mellow the flavour). Gently toss to combine.
4. Dress and glaze: Pour the dressing over the salad and toss to coat evenly. Finish with a drizzle of 3 tablespoons balsamic glaze — as much or as little as you like.
5. Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavours meld.
6. Serve: Serve chilled and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
NOTES:
The dressing can be made a day ahead and kept refrigerated. For best results, add the basil just before serving to keep it bright and fresh.
INGREDIENTS
• 1 pound pasta (rotini or similar shape)
• 3 cups grape tomatoes, sliced
• 1 cup Kalamata olives, sliced
• 1 cup fresh mozzarella balls (miniature or cherry-sized)
• 1 cup fresh basil, chopped
• 3 tablespoons balsamic glaze
• 1 small red onion, thinly sliced (soak in water for 10 min to mellow the flavour)
• 0.5 cups extra virgin olive oil
• 2 tablespoons fresh lemon juice (juice of ½ lemon)
• 2 tablespoons balsamic vinegar
• 1 teaspoon sea salt
• 0.5 teaspoons black pepper
• 1 teaspoon dried oregano
• 1 garlic clove, minced
STEPS
1. Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound pasta (rotini or similar shape) and cook according to package instructions until al dente. Drain, then rinse under cold water to stop the cooking. Set aside.
2. Make the dressing: In a small bowl, whisk together 0.5 cups extra virgin olive oil, 2 tablespoons fresh lemon juice (juice of ½ lemon), 2 tablespoons balsamic vinegar, 1 teaspoon sea salt, 0.5 teaspoon black pepper, 1 teaspoon dried oregano, and 1 garlic clove, minced until well combined.
3. Combine the salad: In a large mixing bowl, add the cooked pasta, 3 cups grape tomatoes, sliced, 1 cup Kalamata olives, sliced, 1 cup fresh mozzarella balls (miniature or cherry-sized), 1 cup fresh basil, chopped, and 1 small red onion, thinly sliced (soak in water for 10 min to mellow the flavour). Gently toss to combine.
4. Dress and glaze: Pour the dressing over the salad and toss to coat evenly. Finish with a drizzle of 3 tablespoons balsamic glaze — as much or as little as you like.
5. Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavours meld.
6. Serve: Serve chilled and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
NOTES:
The dressing can be made a day ahead and kept refrigerated. For best results, add the basil just before serving to keep it bright and fresh.