Empty My Fridge
Caprese Pasta Chips Salad
Ingredients
- Orecchiette8 oz
- Parmesan cheese · grated3 tbsp
- Olive oil1 tbsp
- Italian seasoning½ tsp
- Garlic powder½ tsp
- Salt¾ tsp
- Black pepper½ tsp
- Cherry tomato · halved1
- Basil · thinly sliced¼ cups
- Extra virgin olive oil¼ cups
- Balsamic vinegar2 tbsp
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the orecchiette until al dente, following the package directions, then drain.
- Toss the hot pasta with the Parmesan, 1 tablespoon olive oil, Italian seasoning, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper. Air fry at 400°F for 12–15 minutes, tossing a couple of times.
- Put the mozzarella, grape tomatoes and basil on top.
- In a large bowl, whisk the ¼ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, the remaining ¼ teaspoon salt and the remaining ¼ teaspoon black pepper until emulsified. Add the mozzarella, tomatoes, basil and pasta chips and toss to combine.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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