We regularly have a caprese salad (tomatoes, mozzarella & basil) for lunch in the summer months. This pasta version is a good one and makes it a bit more substantial.
Caprese pasta salad – serves 4
- 200g orecchiette, cooked and rinsed under cold water, then drained again
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 150g baby plum or cherry tomatoes, halved
- 1 avocado, diced
- 150g bocconcini (mini mozzarella) or a ball of mozzarella, torn into small pieces
- a bunch of basil, shredded
Put the cooked pasta into a serving bowl with the olive oil, red wine vinegar and tomatoes, then season and toss.
Add the avocado, bocconcini and basil. Toss again gently and serve.
(Original recipe by Janine Ratcliffe in Olive Magazine, July 2018.)
Jono & Jules do food & wine 