Caprese pasta salad with balsamic dressing
This is a fresh and fun traditional Italian salad which is filling, juicy and full of tasty surprises!
120 g, farfalle variety
250 g, havled
2 tbs, coarsely chopped
8 baby, cherry, thickly sliced
1 tsp, extra-virgin
- Cook the pasta in a medium saucepan of boiling salted water following packet instructions or until tender. Drain and run under cold water to cool slightly. Transfer to a large serving bowl.
- Add the tomato and basil to the pasta. Season with salt and toss to combine. Add the bocconcini.
- Combine the vinegar and oil in a small bowl. Drizzle over the pasta and season with pepper.