Caprese Pasta Salad

Name: Caprese Pasta Salad
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Ingredients: 150g dry (300g cooked) Wholegrain Pasta; a punnet of cherry tomatoes, halved (200g) Tomatoes; 1 ball, torn (125g) Mozzarella; a big handful, torn (15g) Basil; 1 1/2 tbsp (20g) Olive Oil

Recipes · Lunch · Recipe, Typed Supps

Tomato, mozzarella and basil, stretched into lunch with a handful of pasta.

Allergens and patterns

Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

150g dry (300g cooked) Wholegrain Pasta — Cooled before dressing, or it soaks up every drop of oil and goes dry.
a punnet of cherry tomatoes, halved (200g) Tomatoes — Salt them for ten minutes first and they release juice that becomes half the dressing.
1 ball, torn (125g) Mozzarella — Torn, never sliced — rough edges hold dressing. Calcium and protein.
a big handful, torn (15g) Basil — Added at the very end. Basil bruises and blackens quickly once it meets acid.
1 1/2 tbsp (20g) Olive Oil — With the tomato juice and a splash of vinegar, this is the whole dressing.

Nutrition per serving

Calories: 512 kcal
Protein: 23.7g
Carbohydrate: 48g
of which sugars: 3.4g
Fat: 25.4g
of which saturated: 10.8g
Fibre: 8.1g
Sodium: 337mg

Method

Cook the pasta, drain, and spread it out to cool.
Halve the tomatoes, salt them, and leave them ten minutes.
Toss everything with the oil, then fold the basil through at the last moment.