Caprese pasta salad
with whole-grain spiral pasta and crunchy pistachio nuts
In the original caprese salad recipe, only tomato, mozzarella cheese and fresh basil are used. By adding pasta we create a more robust dish.
Nice and quick!
milk, tree nut, wheat, gluten
Whole-wheat spiral pasta
Peeled pistachio nuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring plenty of water to a boil in a pot. Add salt to taste and cook the pasta for 9 minutes. Drain the water and set the pasta aside in a cool place.
Cut the mozzarella into cubes and the cherry tomatoes in half. Chop the olives. Chop the basil and reserve 1 part to garnish the dish later.
For the dressing: mix 2 tablespoons of olive oil, the balsamic vinegar, garlic powder and oregano. Season to taste.
Heat 1 tablespoon of olive oil in a frying pan and sauté the pistachio nuts for just 1-2 minutes until they brown. Add salt to taste.
Mix all the ingredients in a bowl, add the pistachio nuts and the dressing.