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

The cold pasta salad 'Caprese' can be stored in the refrigerator 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.

What can I use if I can't find salsiccia sausages?

Can't find Italian salsiccia? Then use regular chipolatas or bratwurst. Season the minced meat while frying with some extra fennel seeds, black pepper and a pinch of dried oregano to still get that typical Italian flavour!

Cold Caprese pasta salad

Name: Cold Caprese pasta salad
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.; 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; 3 balls of Mozzarella di bufala; 250 g Ricotta; Fleur de sel; Black pepper; 3 tbsp Olive oil; Optional extra moisture from the mozzarella

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25min

•

Easy

Craving an Italian classic with a surprising, summery twist? This cold Caprese pasta salad brings the best of Italy to your plate! We all love a good cold pasta salad as soon as the sun shines, but this version is guaranteed to elevate it to a new level. We combine sweet, oven-roasted cherry tomatoes with fresh basil and crispy fried Italian salsiccia sausages. The real secret to this recipe? The whipped mozzarella! This creates a velvety cream that beautifully coats the pasta. This is an absolute winner for a cozy picnic, barbecue or quick weeknight meal.

Ingredients

What do you need?

Quantity: 4P

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

Whipped mozzarella
3 balls of Mozzarella di bufala
250 g Ricotta
Fleur de sel
Black pepper
3 tbsp Olive oil
Optional extra moisture from the mozzarella

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

3 balls of Mozzarella di bufala
250 g Ricotta
Fleur de sel
Black pepper
3 tbsp Olive oil
Optional extra moisture from the mozzarella

Preparation method

How do you make this?

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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 minutes 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 them into pieces, fry until 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 also easily prepare everything in advance, keep everything separate, and when you serve, arrange everything in glasses.