How long can you store the cold pasta salad 'Caprese' in the fridge?

The cold pasta salad 'Caprese' can be stored in the fridge for about 2-3 days. Make sure to keep it covered to prevent drying out.

Is the cold pasta salad 'Caprese' suitable as a main dish or as a side dish?

The cold pasta salad 'Caprese' can be eaten both as a main dish and as a side dish. As a main dish, you can complement the salad with pieces of grilled chicken or salmon.

Cold pasta salad 'Caprese'

Name: Cold pasta salad 'Caprese'
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 425 g pasta of your choice, cooked and rinsed well so it doesn&#39;t stick.; Whipped mozzarella:; 3 balls of Mozzarella di buffala; 250 g Ricotta; Fleur de sel; Black pepper; 3 tbsp Olive oil; Optionally extra liquid from the mozzarella; 1 thick bunch of basil; 600 g Cherry tomatoes; Pepper salt; 2 tbsp olive oil; 400 g Salsiccia sausages (Italian sausages); 1 handful of pine nuts

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25min

•

Easy

A combination of an Italian classic with cold pasta that we love to eat! Discover the full recipe here

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Ingredients

What do you need?

Quantity: 4P

425 g pasta of your choice, cooked and rinsed well so it doesn't stick.

Whipped mozzarella:
3 balls of Mozzarella di buffala
250 g Ricotta
Fleur de sel
Black pepper
3 tbsp Olive oil
Optionally extra liquid from the mozzarella

1 thick bunch of basil
600 g Cherry tomatoes
Pepper salt
2 tbsp olive oil
400 g Salsiccia sausages (Italian sausages)
1 handful of pine nuts

425 g pasta of your choice, cooked and rinsed well so it doesn't stick.

Whipped mozzarella:
3 balls of Mozzarella di buffala
250 g Ricotta
Fleur de sel
Black pepper
3 tbsp Olive oil
Optionally extra liquid from the mozzarella

1 thick bunch of basil
600 g Cherry tomatoes
Pepper salt
2 tbsp olive oil
400 g Salsiccia sausages (Italian sausages)
1 handful of pine nuts

Preparation method

How do you make this?

Preheat your oven to 220° degrees.

Cut the cherry tomatoes in half.

Put half in a bowl and the other half in a baking dish.

Season the cherry tomatoes in the baking dish with pepper, salt, and drizzle with 3 tbsp olive oil.

Roast them for 15 min at 220° in the preheated oven.

Meanwhile, finely chop the basil and add it to the raw tomatoes in the bowl.

Once the tomatoes are roasted, add them to the other tomatoes and mix well.

Remove the casing from the sausages and tear into pieces, fry until nicely golden brown.

Cut the mozzarella into 4, place it in the food processor. Add the ricotta and olive oil.

Season with black pepper and fleur de sel. Process everything into a whipped mass. You can always add some juice from the mozzarella for a creamier texture.

Divide the pasta, tomatoes, and fried sausage into large glasses. Top with the whipped mozzarella. Finish with pine nuts and basil leaves.

You can easily prepare everything in advance, keep everything separate, and once you are ready to serve, assemble everything in glasses.

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