Caprese pasta salad recipe
Make this colourful Caprese pasta salad recipe for a fresh summer lunch. Creamy balls of garlic and herb cheese are rolled in basil and lemon zest, then tossed through pasta with spinach, tomatoes and an easy olive oil dressing for a quick 30 min meal - enjoy warm or cold for a picnic feast.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 460 calories / serving
Ingredients
- 350g fusilli (or your preferred pasta shape)
- 2 x 150g packs le roulé garlic & herb cheese
- 50g fresh basil, 20g finely chopped, 30g roughly chopped
- 2 lemons, 1 zested, both juiced
- 4 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tsp clear honey
- 100g spinach, washed
- 300g cherry tomatoes, quartered
Each serving contains
- Energy
- 1925kJ 460.0kcal
- Fat
- 25g
- Saturates
- 11g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 46.0gProtein 12.3gFibre 2.9g
Method
- Bring a pan of water to the boil and add the pasta. Cook to pack instructions. Meanwhile, use a teaspoon to roughly divide the cheese into 20 portions.
- Mix the finely chopped basil with the lemon zest on a plate. Use clean hands to roll the cheese into balls, then roll in the basil and lemon zest to coat. Set aside.
- In a small bowl, combine the olive oil, half the remaining basil, the lemon juice, Dijon mustard and honey. Season with pepper.
- When the pasta has cooked, drain and tip into a large serving bowl. Add the dressing, spinach, cherry tomatoes and remaining basil and toss to fully combine. Add the cheese balls and gently stir through the salad before serving. Will keep covered in the fridge for up to 2 days.
- See more Pasta recipes
