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    Pasta Caprese Salad


    • 3 cups (165g) Nonna's Rainbow Bowtie Pasta, uncooked
    • 1 cup (150g) Cherry Tomatoes, halved
    • 1 cup (8oz) Mozzarella Pearls
    • 1 cup (30g) Spinach, chopped
    • 3 Garlic Cloves, minced
    • 1/2 cup (118ml) Extra Virgin Olive Oil
    • 2 tbsp Balsamic Vinegar
    • 3/4 tsp Rubbed Sweet Basil
    • 3/4 tsp Italian Seasoning
    • 1/2 tsp salt and pepper
    • Balsamic glaze, optional


    1. Bring 4 quarts of water to a rolling boil, add salt to taste. Add pasta to boiling water, stir gently. Return to a boil and cook uncovered for 10-12 minutes, stirring occasionally.
    2. Prep and chop all other ingredients and set aside.
    3. When pasta noodles are cooked al dente, strain the water and then rinse with cool water for a few seconds to cool it slightly. Add the pasta to a large bowl. Add in the tomatoes, mozzarella, spinach and garlic. Pour over the olive oil, balsamic vinegar and add the basil, italian seasoning, salt and pepper. Toss the salad well to combine.
    4. Chill until ready to serve. When ready to serve, toss well to re-incorporate the olive oil that is on the bottom of the bowl.
    5. Optional: Add a drizzle of balsamic glaze just before serving.


    Note: Store in the refrigerator in an airtight container for up to 5 days.


    Prep Time: 10 Minutes
    Cook Time: 10 Minutes
    Total Time: 20 Minutes
    Yield: 8-10 Servings