Caprese Fusilli Pasta Salad
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle’s Caprese Fusilli Blend
8 oz. fresh mozzarella (use pearls or cut slices into ½-inch cubes)
3 Roma tomatoes, diced
½ bunch fresh basil, thinly sliced (reserve 1 tbsp. for garnish)
¼ cup pine nuts, toasted (reserve 1 tbsp. for garnish) 3 cloves garlic, minced
¼ cup Bella Sol Modena Barrel-Aged Balsamic Vinegar
½ cup extra-virgin olive oil or Bella Sol Basil Olive Oil
Salt & pepper, to taste
Instructions:Â
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain. Set aside and let cool.
- Mix mozzarella, tomatoes, garlic, basil, olive oil, balsamic vinegar, and salt & pepper in a large bowl.Â
- Once pasta is thoroughly cooled, mix pasta and marinated tomato-mozzarella mixture together, adding remaining juices. Add pine nuts and toss.
- Serve pasta salad immediately, or let sit for up to 24 hours for best flavor. Top with additional pine nuts and sliced basil. Serve and enjoy!