Caprese Pasta Salad

With all the crowd-pleasing flavours of a classic Caprese salad, this pasta salad with bocconcini and grape tomatoes is perfect for potlucks and picnics.


Tomato Vinaigrette
1 large plum tomato, roughly chopped
2 to 3 oil-packed sundried tomatoes, finely chopped
1/3 cup red wine vinegar
1 garlic clove, chopped
1/2 cup olive oil
Salt and freshly ground pepper, to taste

Caprese Pasta Salad
14 ounces cavatappi or corkscrew pasta or other short pasta
1 pint grape tomatoes, cut in half
16 mini boccocini, left whole or cut in half
1 small bunch basil, roughly chopped


Tomato Vinaigrette
Add plum tomato, sundried tomatoes, red wine vinegar, garlic, olive oil, and salt and pepper to food processor. Pulse until smooth. Taste and adjust for seasoning.

Caprese Pasta Salad
Cook the pasta in salted boiling water until al dente. Drain. Serve pasta hot or cold. If serving cold, rinse pasta under cold water and drain well.

Add pasta, grape tomatoes, bocconcini and basil to large bowl. Add vinaigrette and toss to combine. Taste and adjust seasoning.

Yield: 4 to 6 servings.