Name: Caprese Pasta Salad With Roasted Red Pepper Cream And Balsamic Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 250 g (8 oz) Fusilli or Rotini Pasta; 250 g (9 oz) Cherry Tomatoes, halved; 200 g (7 oz) Halal-Certified Mozzarella Balls (Bocconcini), halved; 1 Large Red Bell Pepper; 2 tbsp (30 ml) Extra-Virgin Olive Oil (for cream); 1 Clove Garlic, minced; 1 tbsp (15 ml) Fresh Lemon Juice (for cream); 2 tbsp (30 ml) Water (for cream); 0.5 tsp (2 g) Sea Salt (for cream); 2 tbsp (30 ml) Extra-Virgin Olive Oil (for vinaigrette); 2 tbsp (30 ml) Fresh Lemon Juice (for vinaigrette); 1 tbsp (15 ml) Apple Cider Vinegar; 0.5 tsp (2 g) Sea Salt (for vinaigrette); 0.25 tsp (1 g) Freshly Ground Black Pepper; 0.25 cup (60 ml) Balsamic Vinegar; 1 tbsp (15 ml) Honey or Maple Syrup (optional); 2 tbsp (30 g) Pine Nuts, toasted; Fresh Basil Leaves, torn

Description

This Caprese Pasta Salad combines classic Caprese flavors with a creamy roasted red pepper sauce and tangy balsamic glaze for a refreshing and visually appealing dish. It’s perfect for picnics, barbecues, or a light lunch.

Ingredients

250 g (8 oz) Fusilli or Rotini Pasta
250 g (9 oz) Cherry Tomatoes, halved
200 g (7 oz) Halal-Certified Mozzarella Balls (Bocconcini), halved
1 Large Red Bell Pepper
2 tbsp (30 ml) Extra-Virgin Olive Oil (for cream)
1 Clove Garlic, minced
1 tbsp (15 ml) Fresh Lemon Juice (for cream)
2 tbsp (30 ml) Water (for cream)
0.5 tsp (2 g) Sea Salt (for cream)
2 tbsp (30 ml) Extra-Virgin Olive Oil (for vinaigrette)
2 tbsp (30 ml) Fresh Lemon Juice (for vinaigrette)
1 tbsp (15 ml) Apple Cider Vinegar
0.5 tsp (2 g) Sea Salt (for vinaigrette)
0.25 tsp (1 g) Freshly Ground Black Pepper
0.25 cup (60 ml) Balsamic Vinegar
1 tbsp (15 ml) Honey or Maple Syrup (optional)
2 tbsp (30 g) Pine Nuts, toasted
Fresh Basil Leaves, torn

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Instructions

Cook Pasta: Boil pasta until al dente, drain, and rinse.
Roast Pepper: Char red pepper, steam, peel, seed, and blend.
Make Cream: Blend roasted pepper with olive oil, garlic, lemon juice, water, and salt.
Create Glaze: Simmer balsamic vinegar and honey until thickened.
Prepare Vinaigrette: Whisk olive oil, lemon juice, vinegar, salt, and pepper.
Assemble Salad: Toss pasta, tomatoes, mozzarella, and basil with vinaigrette.
Incorporate Cream: Gently fold in roasted red pepper cream.
Garnish & Serve: Drizzle with glaze, sprinkle with pine nuts and basil.

Notes

For best results, use high-quality ingredients and don’t overmix the salad to avoid bruising the tomatoes and mozzarella.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 450 kcal
Sugar: 15 g
Sodium: 300 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 30 mg