This delicious Caprese salad with Olivado Extra Virgin Olive Oil can be made ahead and refrigerated until needed.Read the full recipe here:

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Caprese Salad
Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

2 punnets cherry tomatoes
6 cloves garlic, peeled and slightly crushed
350g / 12oz dry large pasta spirals
250g / 8.8oz tub fresh bocconcini
1 cup fresh basil
Extra Virgin Olive Oil
3 tablespoons balsamic glaze
Salt and pepper

1. Preheat the oven to 190ºC / 375ºF degrees fan bake.

2. In a baking dish, spread out the cherry tomatoes and garlic cloves. Season, drizzle with oil, the roast for 15-20 minutes or until the skins have blistered. Set aside.

3. Cook the pasta as per packet instructions, drain, and then place into a bowl.

4. Add the roasted tomatoes and garlic to the pasta, then use your hands to tear the bocconcini into the mix, followed by the torn basil.

5. Pour over a generous drizzle of Olivado organic extra virgin olive oil then toss to combine.

Season with salt and pepper and serve warm with the balsamic drizzle.

 

Ingredients

 

2 punnets cherry tomatoes
6 cloves garlic, peeled and slightly crushed
350g / 12oz dry large pasta spirals
250g / 8.8oz tub fresh bocconcini
1 cup fresh basil
Extra Virgin Olive Oil
3 tablespoons balsamic glaze
Salt and pepper

Directions

1

1. Preheat the oven to 190ºC / 375ºF degrees fan bake.

2. In a baking dish, spread out the cherry tomatoes and garlic cloves. Season, drizzle with oil, the roast for 15-20 minutes or until the skins have blistered. Set aside.

3. Cook the pasta as per packet instructions, drain, and then place into a bowl.

4. Add the roasted tomatoes and garlic to the pasta, then use your hands to tear the bocconcini into the mix, followed by the torn basil.

5. Pour over a generous drizzle of Olivado organic extra virgin olive oil then toss to combine.

Season with salt and pepper and serve warm with the balsamic drizzle.

 

Caprese salad