Wicked good halloween caprese pasta salad hero © tauni everett
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Wicked Good Halloween Caprese Pasta Salad

Servings: 8 -10


  • 1 lb. dry black and white farfalle pasta
  • 1 1/2 cups cherry tomatoes I used red, yellow and a dark, dark maroon
  • 8 oz. mozzarella pearls
  • 1/3 cup shredded basil
  • 1/3 cup EVOO
  • 3 tblsp. balsamic vinegar
  • 1 tsp. sugar
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. freshly cracked pepper


  • Cook the pasta in a large pot of salted boiling water al dente (about seven minutes), according to the instructions on the package.
  • Drain the pasta and rinse in cold water for about 30 seconds.
  • Combine pasta, cherry tomatoes (sliced in half, if desired) and mozzarella pearls and set aside.
  • Whisk together EVOO, balsamic vinegar, sugar, salt and pepper. Pour over pasta.
  • Toss shredded basil in salad.
  • Serve immediately, or store in a tightly covered container in the fridge for up to three days.