creamy garlic caprese pasta salad
Summer's favorite produce combo dressed up in a ridiculously addicting garlic sauce.
Ingredients
- 1 lb short-cut pasta
- 2 cups cherry tomatoes, halved if large
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/2 cup + 2 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp fresh oregano, chopped
- 1/2 tsp chili powder
- 2 cloves garlic, minced or grated
- 2 cups romaine lettuce, shredded
- 8 oz mini mozzarella balls
- 1 avocado, sliced
garlic sauce
- 1/2 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced or grated
Instructions
- In a bowl, combine the tomatoes, olive oil, vinegar, 2 tablespoons basil, mint, oregano, chili powder, garlic, and a pinch of salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cool water to stop the cooking process.
- In a bowl, combine the vegan or regular mayonnaise, Greek yogurt, lemon juice, garlic, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Dump the pasta into a large bowl. Add the remaining basil, tomatoes, romaine, mozzarella balls, avocado, about 1/3-1/2 cup of the garlic sauce. Toss to combine.
- Divide into bowls and top with additional garlic sauce and fresh basil, as desired.