Caprese Pasta Salad
Makes
2
servings
In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.
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Meal Type
Entrees
Salads & Soups
Side Dishes
Diet Type
Vegetarian
Ingredients
12 ounces fusilli pasta
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces fresh mozzarella balls, small (or a large ball, sliced into bite-sized pieces)
2 cups cherry tomatoes, halved
1 cup arugula leaves, torn
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 ounces fresh mozzarella balls, small (or a large ball, sliced into bite-sized pieces)
2 cups cherry tomatoes, halved
1 cup arugula leaves, torn
1
In a large bowl, whisk the lemon juice, zest, olive oil, salt and pepper.
2
Add the mozzarella, tomatoes and arugula and toss.
3
Cook the rotini according to package directions until al dente; drain and rinse with cool water, then drain again.
4
Add the pasta to the bowl and toss to mix. Serve immediately, or refrigerate for up to three days.