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Caprese salad

Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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

Caprese Salad

 

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

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.

 

Nutrition Facts

Servings 6