Caprese Pasta Salad

Caprese Pasta Salad
Staff Writer
Patricia Stagich

The secret to this pasta salad is in a jar. Marinated roasted red peppers with olive oil and garlic add tons of flavor to an otherwise bland pasta salad.

8
Servings
483
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound tri-color fusilli pasta, or any kind of short pasta
  • 6 Ounces Genoa salami, cubed
  • 6 Ounces Provolone cheese, cubed
  • One 12-ounce jar canned red peppers, olive oil and garlic-marinated, liquid included, chopped into bite-sized pieces
  • One 8-ounce container fresh bocconcini mozzarella
  • 1 Cup grape tomatoes, halved
  • 1/4 Cup fresh parsley, minced
  • 1/2 Cup grated Parmigiano-Reggiano cheese, plus extra shaved for garnish
  • 1 Cup olive oil
  • 1/2 Cup red-wine vinegar
  • 1 clove garlic, minced
  • 1 Teaspoon dried oregano
  • 1 Teaspoon dried basil
  • Salt and pepper, to taste

Directions

Cook the pasta according to the package instructions. When done, rinse in cold water and drain.  Place in a large bowl and add the next 7 ingredients, including the olive oil and garlic from the jar of peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, mustard, basil, oregano, salt, and pepper and shake well. Pour over the salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with shaved Parmigiano.

Nutritional Facts

Total Fat
40g
57%
Sugar
6g
7%
Saturated Fat
30g
100%
Cholesterol
31mg
10%
Carbohydrate, by difference
19g
15%
Protein
13g
28%
Vitamin A, RAE
79µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
122µg
100%
Calcium, Ca
256mg
26%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
19µg
1%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
151mg
22%
Selenium, Se
10µg
18%
Sodium, Na
805mg
54%
Water
56g
2%
Zinc, Zn
1mg
13%

Caprese Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Caprese Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.