Caprese Pasta Salad

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  • 1/2 cup Baguio Canola Oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • Salt and Pepper, to taste


  • 2 tablespoon Baguio Canola Oil
  • 250 grams Fusilli or any pasta you like, cooked and cooled
  • 1 1/2 cups Cherry Tomatoes, halved
  • 1 cup Mozzarella, diced
  • 1/4 cup Basil, chopped
  • 1/4 cup Parsley, chopped
  • Balsamic glaze, for drizzling


  1. Cook the pasta in a large pot of boiling salted water with 2 tablespoons Baguio Canola Oil until al dente. Drain. Set aside.
  2. Combine pasta, tomatoes, parsley and basil in a large bowl.
  3. In a medium bowl, combine oil, vinegar and garlic. Season with salt and pepper. Whisk until well combined.
  4. Pour dressing over pasta salad and toss to combine. Garnish with basil and drizzle with balsamic glaze. Serve.
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