Caprese Pasta Salad with Basil Vinaigrette
Ingredients
- 1 pound rotini
- 1/2 pint red tomatoes
- 1/2 pint yellow tomatoes
- 1/2 pint brown tomatoes
- 1 pint mozzarella pearls drained
- 1/4 cup basil chiffonade
Basil Vinaigrette
- 1 shallot roughly chopped
- 1 garlic clove peeled
- 2 cups basil packed tightly
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt
Instructions
- Cook pasta according to directions on the package. Drain and let cool.
- In the meantime, add all vinaigrette ingredients to a high-speed blender and blend on high for 1 minute until light green and entirely smooth.
- Slice all your tomatoes into halves or quarters, depending on size. And stack and roll your basil leaves, then cut thin ribbons (chiffonades).
- In a large bowl, combine the cooled pasta, chopped tomatoes, mozzarella pearls, basil leaves and basil vinaigrette. Stir well and serve!