I prefer using mini shaped pasta, as well as grape tomatoes and ciliegine: everything is small so you get all the delicious caprese flavors in every bite.
Serves 6-8
For the pasta:
- ½ lb mini wheels pasta = 225 g de mini-pates (style Piccolini de Barilla
- 1 lb. grape tomatoes, halved = 450 g de tomates cerise, coupées en deux
- 8 oz. ciliegine (mini-mozarella balls), halved = 225 g de ciliegine (petites boules de mozarella fraiche), coupées en deux
- 10-15 fresh basil leaves, thinly sliced = 10 à 15 feuilles de basilique fraiches, ciselées
For the dressing:
- ¼ cup lemon juice = 60 ml de jus de citron
- ¼ cup olive oil = 60 ml d'huile d'olive
- Salt and freshly ground black pepper, to taste = sel et poivre fraichement moulu
Cook pasta “al dente”, drain, put in serving bowl and
cool for 10 minutes. Add remaining salad ingredients.
Blend the lemon juice and olive oil in a small bowl,
season with salt and pepper. Drizzle over salad and toss gently.
Serve at room temperature. Enjoy!
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