Caprese Pasta Salad with Olives

A caprese pasta salad with olives. An easy, fresh, healthy pasta salad that uses summer ingredients at their best.

Pasta Salad:
2 cups uncooked pasta – I used orecchiette pasta
2 cups cherry or grape tomatoes – sliced in half or quarters depending on size
8 oz fresh mozzarella – I used ciliegini (small mozzarella balls) – quartered
20 basil leaves – minced
12 olives – roughly chopped

Vinaigrette:
3 Tbs olive oil
1 Tbs red wine vinegar
1 clove garlic – finely minced or put through a garlic press
6 twists of pepper from a pepper mill.
Pinch of salt

View the full recipe at Green Valley Kitchen →