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Italian Recipes

Caprese Pasta Salad

Caprese Pasta Salad

Caprese Pasta Salad

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We are beyond excited to bring you this gorgeous buffalo mozzarella in this simple classic Italian Caprese salad. Now is the best time to enjoy mozzarella in Australia – Italian cows are being put out to pasture for the spring, and the result is a beautifully creamy cheese that doesn’t disappoint.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

250 g

penne

(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)

100 g

green beans

2

garlic

1

red onion

1 punnet

cherry tomatoes

¼ cup

basil

1

Buffalo mozarella

(Contains: Milk;)

140 g

baby spinach leaves

Not included in your delivery

2 g

balsamic vinegar

2 tbs

olive oil

salt

pepper

Nutritional Values

per serving

Calories2360 kcal

Fat19.5 g

of which saturates2.7 g

Carbohydrate74.5 g

of which sugars7.1 g

Protein13.3 g

The average adult daily energy intake is 8700 kJ

Utensils

•Pot

•Bowl

•Pan

Cooking Steps

Drain the pasta and beans

1

We want to get going on the pasta early as this is going to be a quick one to put together. So bring a large pot of salted water to the boil and add the penne. Cook the penne for 10-11 minutes or until al dente, remembering to stir regularly so the pasta separates. In the last 5 minutes, throw in the trimmed and chopped green beans and cook until just crunchy. Drain the pasta and beans then return to the pot or another bowl, dress with a little olive oil so that pasta doesn’t stick. Allow to cool.

Add in the halved cherry tomatoes

2

Heat some olive oil in a pan over a medium-high heat. Add the peeled and crushed garlic and the diced red onion and sauté for 3 minutes. Now add in the halved cherry tomatoes and cook gently for 3 minutes or until the skin of the tomatoes starts to blister. Remove from the pan and add the tomatoes to the pasta bowl. Add the basil and toss well to combine.

Add in the torn mozzarella

3

Divide the pasta between bowls and then add in the torn mozzarella with the spinach. Season well with salt and pepper and then offer your fresh caprese pasta salad with a nice drizzle of balsamic vinegar and olive oil. Did you know? Seven litres of olives are required to produce one litre of olive oil.

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