Caprese pasta salad

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Gently sautéed tomatoes are tossed with wholewheat penne pasta, small balls of fresh Mozzarella and fresh basil leaves for a fresh and summery dinner.

Per Serving: 430kcals, 8g fat (2g saturated), 76.3g carbs, 3.3g sugars, 21.1g protein, 12.1g fibre, 0.109g sodium

10 minutes
20 minutes
Difficulty: Easy
Serves: 4 portions
400g whole wheat fusilli
1 tbsp olive oil
3 garlic cloves, crushed
500g cherry tomatoes, halved
Salt and black pepper
200g fresh Mozzarella, torn into small pieces
A large handful of fresh basil leaves, torn


  • Bring a pot of salted water to the boil and cook the penne according to the package instructions. Drain and rinse under cool water.
  • Meanwhile, heat the oil in a large pan over a medium heat. Add the garlic, half of the tomatoes and season with salt and pepper. Simmer, covered with a lid, for 10 minutes until softened.
  • Drain the pasta and toss with the tomato sauce. Season to taste.
  • Transfer to a serving bowl and add the mozzarella, basil leaves and remaining tomatoes. Toss to combine and serve at room temperature or chilled.