Caprese Pasta Salad

My caprese pasta salad was born out of my love for caprese salad - I always order it at Italian restaurants without fail!

It's a light, creamy pasta salad that will definitely satisfy even picky eaters.

ingredients.

Prep time: 15min
Cooking time: 20-30min
Servings: About 5-6

  1. Fusili pasta x 240g

  2. Pink salt

  3. Water

  4. Olive oil x 3-4 tbsp

  5. Minced garlic x 10 tbsp (approx 5-6 heads of garlic)

    • Use an electric mincer. This is too much garlic to mince by hand.

  6. Cherry tomatoes x 200g, cut into half

  7. Dried basil x 2 tsp

  8. Dried oregano x 2 tsp

  9. Ricotta cheese x 1 tub (200g)

    • You can also use fresh buffalo mozzarella. That's what caprese salad is usually made with. However, this doesn't lend itself so well to mixing with the pasta, and for me at least, the supply of the good quality one at my usual supermarket is very finicky. I can never count on it being in stock!

  10. Maggi chicken stock concentrate x 4-6 tbsp

    • How much you put depends on how well-salted the water you used to boil your pasta is. ;p

    • If you want to make this a completely vegetarian recipe, SALT YOUR WATER TO DEATH and you will not need any chicken stock at all.

  11. Black pepper, freshly ground

  12. Pink salt, freshly ground

  13. Salad leaves x 250g

how to cook.

  1. Wash salad leaves, spin to dry and set aside in a salad bowl.

  2. Heat 3-4 tbsp of olive oil in a medium-sized pan. Saute minced garlic until fragrant but not brown, then add oregano and basil and saute until the minced garlic is just browned and a little crispy.

  3. Turn off the heat. Add ¼ tsp pink salt, mix well, then leave the herbed garlic mixture in the pan to cool.

  4. Boil pasta according to package instructions in salted water.

  5. Strain the pasta. In the same pot, on low heat, add 1-2 tbsp of olive oil and Maggi chicken stock concentrate to taste. Toss the pasta to make sure it gets well coated in the seasoning.

  6. The garlic mixture should be cooled by now. Add in the halved cherry tomatoes and mix well to coat.

  7. Spoon the pasta onto the bed of salad leaves.

  8. Spoon ricotta cheese on top of the pasta.

    • You can use more or less than what I've stated - it's entirely your preference.

  9. Spread the herb garlic cherry tomato mixture artistically on top of the ricotta cheese.

  10. Admire your handiwork. Enjoy!

Recipe by Chops.