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Caprese Salad
Course Lunch
Cuisine American
Keyword Caprese Salad, pasta, tomatoes, vegetarian
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 422kcal
Preheat oven to 425°F.
Mince shallot and garlic; cut mozzarella into small cubes. Set aside separately.
Slice tomatoes in half and toss with 2 tablespoons olive oil. Spread onto a baking sheet and roast for 15 minutes, then allow to cool.
Meanwhile, cook pasta according to the package directions. Drain and rinse, then pour into a large mixing bowl with the roasted tomatoes.
In a small bowl, whisk together vinegar, remaining olive oil, sugar, shallot, garlic, and fresh oregano. Pour into pasta and toss to coat.
Add mozzarella, basil, salt, and pepper; toss one last time.
Serve with grapes on the side.
Calories: 422kcal | Carbohydrates: 43g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 507mg | Fiber: 3g | Sugar: 18g