English
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.
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Nice and quick!
Preparation time:
20 min.
Difficulty level:
Easy
Allergens:
milk, tree nut, wheat, gluten
Ingredients
Whole-wheat spiral pasta
Cherry tomatoes
Mozzarella cheese
Fresh basil
Black olives
Balsamic vinegar
Garlic powder
Dried oregano
Peeled pistachio nuts
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3393
811
34
7
97
9
18
33
11
395
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
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.
2.
Cut the mozzarella into cubes and the cherry tomatoes in half. Chop the olives. Chop the basil and reserve some to garnish the dish later.
3.
For the dressing: mix 2 tablespoons of olive oil, the balsamic vinegar, garlic powder and oregano. Season to taste.
4.
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.
5.
Mix all the ingredients in a bowl, add the pistachio nuts and the dressing.
6.