Caprese pasta salad
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
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Prep: Cook: |
10 minutes 20 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 portions |
| Ingredients |
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| 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 |
directions
- 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.
