Caprese Pasta Salad

Claire Wright

Featuring:

Tomato

Effort:

Complexity:

Cost:

In season now

Serves: 4

Prep time: 2 mins

Cook time: 10 mins

Ingredients:

200g pasta of choice

500g cherry tomatoes, halved

125g mini mozzarella or torn mozzarella

Handful fresh basil leaves, roughly torn or chopped (or use 1 tbsp pesto instead of the basil and dressing)

Dressing:

1 tsp mustard (Dijon is best, but any will do)

2 tbsp balsamic vinegar (or red wine vinegar)

6-8 tbsp olive oil

Veg Portions / Serving: 1

This easy summery pasta salad is simple to make and delicious to eat! Just a handful of ingredients and a few mins gives you a balanced meal.

Method:

Cook pasta according to package instructions, then drain and run under cold water until cooled. Mix with the tomatoes, cheese and basil, if using.

Make the dressing by placing all the ingredients in a jar, screw the lid on tightly and shake to combine. Pour over the salad just before serving and season to taste with salt and pepper.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

addsomeveg.com/

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