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Caprese pasta salad

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Ingredients for 2 servings:

  • 2 tomatoes
  • 1 ball of mozzarella
  • 3 handfuls of pasta
  • 2 tbsp sunflower oil
  • 3 tbsp Balsamic vinegar, dark
  • 10 basil leaves
  • Pepper, freshly ground
  • Salt
  • herbs, Italian

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

Cook the pasta according to the package instructions, drain in a colander. Then transfer it to a bowl, toss with sunflower oil, and let it cool. Wash and dice the tomatoes and mozzarella. Wash and finely chop the basil leaves. Add everything to the cold pasta and the remaining ingredients; stir. Chill the salad in the refrigerator for 2 hours. It tastes even better the next day, as the balsamic vinegar has absorbed more of it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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