If using salt-packed capers, rinse and soak them in cold water for about 10 minutes, then drain and taste before adding salt.
Make ahead Prepare the pasta and tomatoes up to a day ahead and refrigerate in a covered container. Fold in the drained mozzarella and basil just before serving.
Tricolore Fusilli Salad with Tomatoes, Mozzarella and Capers
Total 42 min · Prep 15 min · Cook 12 min · Serves 4
Method
Toss the halved tomatoes with a small pinch of salt in a large bowl. Leave for 10–15 minutes so they release some juice. Stir in the capers, vinegar and 30 ml of the oil.Toss the halved tomatoes with a small pinch of salt in a large bowl. Leave for 10–15 minutes so they release some juice. Stir in the capers, vinegar and 2 tbsp (30 ml) of the oil.
Cook the fusilli in salted boiling water until al dente. Drain well, spread the pasta on a tray and toss it with the remaining 15 ml of oil. Let it cool for about 10 minutes, until it no longer steams.Cook the fusilli in salted boiling water until al dente. Drain well, spread the pasta on a tray and toss it with the remaining 1 tbsp (15 ml) of oil. Let it cool for about 10 minutes, until it no longer steams.
Fold the pasta into the tomatoes and their dressing. When the pasta has cooled to room temperature, add the diced fior di latte and torn basil. Taste for salt, rest for 5 minutes and serve.
Equipment
Stockpot
Colander
Mixing Bowl
Chef's Knife
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