Caprese orecchiette with cherry tomatoes and basil pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Caprese orecchiette with cherry tomatoes and basil pesto

Vegetarian, Family-Friendly, Soy-Free

2 Servings, 800 Calories/Serving

15 Minutes

The crowd-pleasing salad becomes a satisfying vegetarian pasta dish topped with our house-made basil pesto.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orecchiette
  • 1 organic red onion
  • 3 ounces organic grape or cherry tomatoes
  • 3 ounces organic Sungold or other cherry tomatoes
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ pound fresh mozzarella
  • 2 tablespoons red wine vinegar
  • 3 ounces organic baby arugula or other leafy greens
  • Sun Basket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper)
Shine from the Inside Out
Red pigmented fruit and veggies have a powerful cancer preventative antioxidant called lycopene. When these colorful foods are eaten along with healthy fats, the body's absorption of lycopene doubles. This tomato salad, dressed with olive oil vinaigrette and paired with omega-3-rich salmon, helps your body get all the lycopene goodness it can.
Ingredient IQ
There are multiple conflicting stories on the origin of the caprese salad. What we do know is that it was popularized in the 1950s on the Isle of Capri near Naples. Composed in the colors of the Italian flag—including white mozzarella, red tomatoes, and green basil—it’s thought to be a patriotic tribute to Italy and is now enjoyed throughout the country.

Nutrition per serving

Calories: 800, Protein: 23g (46% DV), Fiber: 7g (28% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 6g, Saturated Fat: 12g (60% DV), Cholesterol: 40mg (13% DV), Sodium: 440mg (18% DV), Carbohydrates: 69g (23% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 12 minutes. Drain the orecchiette.
While the water heats and the orecchiette cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients; finish the pasta

  • Peel and coarsely chop enough onion to measure ½ cup [1 cup].
  • Cut the tomatoes into quarters.
  • Finely chop, press, or grate the garlic.
  • Cut the mozzarella into ½-inch pieces.
In a large bowl, stir together the onion, tomatoes, garlic, red wine vinegar, and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the orecchiette, mozzarella, and arugula and toss to coat; season to taste with salt and pepper.

Serve

Transfer the orecchiette to individual bowls, top with the pesto, and serve.
Kids Can!
  • Time the orecchiette.
  • Measure the onion.
  • Press the garlic (if you have a press).
  • Toss the orecchiette with the other ingredients.
  • Top the orecchiette with pesto.