Caprese Pasta Salad with Sfoglini Basil Reginetti

Caprese Pasta Salad with Sfoglini Basil Reginetti

Our Basil Reginetti, made with fresh summer basil, has a bright herb flavor. It’s a great match for juicy tomatoes and fresh mozzarella, the star ingredients in our Caprese pasta salad. 



  •  8 oz. Sfoglini Basil Reginetti
  • 12 oz. fresh tomatoes, sliced into wedges
  • 1/2 clove garlic, minced 
  • 10 basil leaves, cut into a chiffonade
  • 7.5 oz. fresh mozzarella, cut into chunks
  • 1 tsp. Balsamic vinegar
  • 4 oz. extra-virgin olive oil
  • 1/4 tsp. salt, plus more to taste


Gently combine the mozzarella, tomato, basil, garlic, vinegar, olive oil, and salt in a large bowl. Set the mixture aside, allowing it to marinate for about twenty minutes.

Meanwhile, bring a pot of water to a boil, and salt the water generously. Boil Sfoglini Basil Reginetti to al dente, about 8 minutes. When the pasta is cooked, drain and rinse it in cold water.

Add the pasta to the tomato-mozzarella mixture and gently toss to combine. Salt the pasta salad to taste, and serve.

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