Caprese Pasta Salad

Tis the season to use up all those fresh garden tomatoes & basil!


Super simple, super quick and easy summer salad. I happen to have an abundance of tomatoes and basil from the garden right now, so this salad is perfect!
A traditional caprese salad has mozzarella – but since we’re big feta fans over here so I traded in the mozzarella for some extra salty feta goodness.
This recipe make a nice large salad so it works great as leftovers in lunches, soaking up the flavours of the vinegars even more overnight. Luckily the twins love the flavour too – so it makes for a simple week night meal everyone enjoys
caprese pasta salad


    • 3 cups of uncooked pasta
    • 3 cups chopped cherry tomatoes
    • 1 cup fresh basil
    • 1/2 crumbled feta cheese
    • 1/3 cup olive oil
    • 2 tbsp red wine vinegar
    • 1 tbsp balsamic vinegar
    • 2 garlic cloves
    • 1 tsp sea salt
    • 1 tsp pepper

1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and set aside to cool so the warm pasta doesn’t melt the cheese

2. While the pasta is cooking, chop your garden tomatoes, basil and feta cheese. Add in the cooked [cooled] pasta and mix together
3. Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and salt and pepper and drizzle over the pasta salad. Toss together and serve!
4. This salad will keep well in the fridge for up to 4 days. Leftovers are great chilled or served at room temperature. Delicious!
enjoy xo
caprese pasta salad

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