Caprese Pasta Salad

Servings: 6-8


1 (12-ounce) package fusilli pasta, cooked, drained and cooled
1 cup grape tomatoes, halved
1 (8-ounce) container Wisconsin Fresh mozzarella cheese Pearls or Ciliegine, drained
1 bunch green onions, washed, thinly sliced
1 tablespoon garlic, minced
1/2 cup (1 bunch) fresh basil leaves, washed, thinly-sliced
1/4 cup olive oil
Salt and pepper to taste

Cooking Directions:

In large bowl combine all ingredients and toss. Serve chilled.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.