Read...
This easy caprese pasta salad recipe steeps cherry tomatoes in a garlic-infused oil that becomes the dressing over any type of pasta with sliced mozzarella, capers, lemon, and basil making it a healthy potluck recipe that’s perfectly ripe for brunch, lunch, or a dinner everyone will love. This is a re-do of one of my favorite tomato pasta salad recipes I published my first year of blogging. I’ve been making this caprese pasta salad on repeat ever since the clock struck summer, but it’s very likely that many of you haven’t ever even seen it, and that’s a darn shame because it’s just too good to miss.
So after looking at it so many times already this summer, I thought it could use a refresh. And so here it is once again, with a spit shine, some new photos, and a video to show you easy it will be for you to make it too.
Pasta Salad with Garlic Marinated Tomatoes
Keep a careful eye on the garlic as it cooks in the oil and lower the heat if it begins to brown, otherwise the garlic will taste bitter and allow at least 30 minutes for the tomatoes to marinate in the garlic infused oil for maximum flavor.
SERVES: SERVES 8-10
Ingredients
5 garlic cloves, thinly sliced
½ cup extra-virgin olive oil
2 pounds cherry tomatoes, sliced in half
1 cup fresh basil leaves, torn or thinly sliced
4 tablespoons capers
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest, plus more for sprinkling
¼ teaspoon crushed red-pepper flakes
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 pound pasta, cooked al dente (I used bucatini but any pasta will do)
8 ounces mozzarella bocconcini balls, sliced in half
Instructions
- In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes.Let cool.
- Combine the tomatoes, ½ cup basil, capers, lemon zest, red-pepper flakes, and kosher salt in a large mixing bowl. Pour the garlic oil & chips over tomato mixture, marinate for about 30 minutes, tossing occasionally.
- Cook the pasta, drain, and add to the bowl with the tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining ½ cup basil and additional lemon zest and salt and pepper to taste. Serve warm or at room temperature.
- Read Full Recipes Here >> www.foodiecrush.com
