Cook pasta according to package directions. Drain; rinse under cold water. Drain and transfer to a large salad serving bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Juicy strawberries, fresh basil, mozzarella pearls, and pasta combine to make a light and refreshing Strawberry Caprese Salad perfect for a cookout. Toss with balsamic glaze, olive oil, and chopped pecans.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 3 ½ c. (10-oz.) Hy-Vee cellentani pasta | ||
| 1 ½ container(s) (16-oz.) Basket & Bushel strawberries, trimmed and quartered | ||
| 1 package(s) (8-oz.) Fresh mozzarella pearls | ||
| 1 ½ c. Lightly packed torn fresh basil | ||
| ¼ c. Gustare Vita olive oil | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Coarsely ground Hy-Vee black pepper | ||
| 2 tbsp. Gustare Vita balsamic vinegar glaze, plus additional to taste | ||
| ½ c. Honey roasted pecan pieces salad topping |
Things To Grab
- Large serving bowl
Directions
Add strawberries, mozzarella, basil, oil, salt, and pepper to pasta in large bowl. Toss to combine. Top with pecan salad topping. Drizzle with 2 tablespoons balsamic glaze; toss to coat. If desired, add additional balsamic glaze to taste.
Nutrition facts
Servings
234 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 16mg
- Sodium: 129mg
- Total Carbohydrates: 23g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 3%
Recipe Source:
Hy-Vee Test Kitchen