Caprese Pasta Salad

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This Caprese Pasta Salad is a light and refreshing dish using yoghurt instead of mayonnaise.  The fresh taste of summer is sure to please many mouths.

Prep: 10 mins

Cooking: 10 mins

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

250g natural greek yoghurt

juice of 1/2 lemon

2tbsp of pesto

250g (about 2 balls) fresh mozzarella, roughly chopped

Handful of cherry tomatoes, chopped

Handful of fresh basil, roughly chopped

Store-cupboard essentials:

250g pasta

Extra virgin olive oil

salt and pepper to taste

METHOD

COOK the pasta according to pasta instructions, then drain and rinse in cold water. Drizzle with olive oil and set aside.

MIX together in a large bowl the yoghurt, lemon juice and pesto.

STIR in the cooked, cooled pasta, until the yoghurt dressing is well combines. Season with salt and pepper.

ADD the mozzarella, chopped tomatoes and basil, and mix well together.

SERVE with a sprinkle of extra virgin olive oil and basil leaves.

Prep: 10 mins

Cooking: 10 mins

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

250g natural greek yoghurt

juice of 1/2 lemon

2tbsp of pesto

250g (about 2 balls) fresh mozzarella, roughly chopped

Handful of cherry tomatoes, chopped

Handful of fresh basil, roughly chopped

Store-cupboard essentials:

250g pasta

Extra virgin olive oil

salt and pepper to taste

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