Orecchiette Pasta Salad with Herb Vinaigrette
Orecchiette Pasta Salad with Tomatoes, Mozzarella Pearls and homemade fresh herb vinaigrette red wine dressing. This caprese pasta salad can be served hot or cold and is delicious at a bbq.
Servings: 6
Calories: 112kcal
Ingredients
- 12 oz box of orecchietta pasta
- 2 cups of cherry tomatoes
- 8 oz Mozzarella Pearls separated
- 1/3 cup olive oil
- 1/2 cup fresh basil chopped
- 14 th cup chives snipped into small pieces
- 1 tablespoon minced garlic
- 2 tablespoons drained capers
- 1/4 cup chopped Italian Parsley
- 3 tablespoons Red Wine Vinegar
Instructions
- Start by boiling orecchietta pasta, al dente, according to box instructions. (note: I always add a bit of olive oil to boiling pasta to help pieces from sticking)
- Cut cherry tomatoes in half and set aside.
- Remove mozzarella from packaging, separate pearls, and set aside in a bowl.
- While pasta is boiling, move on to prepping dressing.
- Combine dressing ingredients: olive oil, fresh basil, fresh chives, minced garlic, capers, Parsley and Red Wine Vinegar. Set aside for up to 30 minutes so dressing can combine flavors - fridge or room temp is fine. NOTE: This recipe can be doubled for more dressing if a more saturated pasta salad is wanted.
- Once pasta is done, drain and combine dressing, halved tomatoes, and mozzarella pearls.
- Stir well.
- Serve hot OR cold.
Video
Notes
Keeps in fridge for approx 3-5 days, fully covered and sealed. Stir before reserving and a bit of extra olive oil may be needed to refresh salad.
Nutrition
Serving: 1 | Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 2mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg