• Cherubs Tomato Caprese Pasta Salad


    • Ingredients
    • Orecchiette pasta
      1 lb.
    • Olive oil
      3-4 Tbsp.
    • Garlic clove, minced
      1 Tbsp.
    • Anchovy filets, minced
      2-3 ea.
    • Capers
      2 Tbsp.
    • Golden balsamic vinegar
      ¼ cup
    • NatureSweet Cherubs tomatoes,
      4 cups quartered lengthwise
    • Fresh mozzarella, diced
      8 oz.
    • Basil leaves, torn
      ½ cup
    • Red chili flakes
      (or to taste) 1 pinch
    • Salt
      to taste
    • Ground black pepper
      to taste


    1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
    2. Meanwhile, in a medium skillet heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Remove from heat and add the anchovies, capers, and vinegar, stir to combine.
    3. Drain the pasta, reserving ½ cup of the cooking liquid. Transfer the pasta to a large mixing bowl and then toss with the garlic oil mixture until well coated. Allow the pasta to cool to room temperature.
    4. Add the tomatoes, mozzarella, basil, and chili flakes. Toss the salad gently until well combined, adding some of the reserved pasta water, if necessary.
    5. Season with salt and pepper to taste. Serve.