Fusilli pasta salad with tomatoes and fresh mozzarella
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Sweet ripe tomatoes, fresh mozzarella, and fragrant basil leaves—that's Caprese, the culinary symbol of Italy. Add cooked fusilli pasta to this simple mixture, and you'll have a delicious Mediterranean salad: easy to make, very filling, and bursting with rich summer flavors. Toss it with a vinaigrette of high-quality olive oil and white wine vinegar and serve immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g fusilli pasta (spirals)
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 small shallot, finely diced
- 2 cups grape tomatoes, halved
- 2 cups fresh mozzarella, diced
- 1 cup torn fresh basil leaves
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- In a large bowl, combine olive oil, vinegar, shallots, 1/2 teaspoon salt and a few grinds of black pepper.
- Add the fusilli pasta to boiling water and cook according to package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes, mozzarella, and basil to the same bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.
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