Coconut Free Caprese Pasta Salad
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Learn more →Ingredients
6 servings
- 12 oz rotini or fusilli pasta
- 1 tsp salt, plus more for pasta water
- 1 pint (10 oz) cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into ½-inch cubes
- 1 cup fresh basil leaves, torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- 1 tbsp red wine vinegar
- 1 small garlic clove, finely grated
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 2 tbsp of pasta water, then drain through a colander and rinse briefly under cold water until the pasta is no longer steaming.
- 2
In a small bowl, whisk together the olive oil, balsamic glaze, red wine vinegar, grated garlic, 1 tsp salt, and black pepper until combined.
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