Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 small shallot, minced
- 8 ounces dried fusilli
- 2 cups halved grape tomatoes
- 2 cups diced fresh mozzarella
- 1 cup torn fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 375 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 29 mg |
| Sodium | 356 mg |
Reviews
This was delicious! I used bow tie pasta and added sliced water chestnuts, but kept the rest of the recipe the same- best pasta salad I think I’ve had!!!!!
So simple and easy for a cookout with family! My grandkids and adults alike loved it! I used Pearl mozzarella! It looked so festive! The basil from our garden, added the fresh spring touch!
Perfect additions to add a bit of flavorful fresh herbs
Made this with tri-color tortellini. Delish. Added extra fresh basil and fresh parsley to mix for extra freshness. Yum.