caprese-pasta-salad A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Refrigerator
Ingredients
- 16 oz. box dry pasta (mini penne)
- 8 oz. container fresh mozzarella pearls, drained and patted dry
- 2 pints grape tomatoes, halved or quartered
- 1 cup thinly sliced red onions (see note)
- 1/2 cup white balsamic vinegar (see note)
- 1/2 cup olive oil
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon coarse ground black pepper
- ½ teaspoon garlic powder
- 1 cup minced fresh basil
- Balsamic glaze, optional
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