Caprese Pasta Salad with Sofrito Vinaigrette
An Italian–Latin fusion that’s bold, bright, and irresistibly fresh.
Equipment
- Small Frying Pan
- Chef's Knife
- Cutting board
- Kitchen Spoon
- Measuring Spoon
- Mixing bowl
Ingredients
- 1 lb short pasta (like fusilli, penne, or farfalle)
- 1 cup cherry tomatoes cut in half
- 1 cup fresh mozzarella (pearls or cubed)
- ½` cup small red or white beans, rinsed and drained
- ¼ cup fresh basil chiffonade
- salt & pepper to taste
Sofrito Vinaigrette
- 3 tbsp Domestic Gourmet Annatto Oil
- 2 tbsp sofrito
- 2 tbsp sour orange juice can substitute with lemon, lime, red wine vinegar, or champagne vinegar
- salt & pepper to taste
Optional:
- 1 tsp fresh oregano
- ¼ tsp red pepper flakes
Instructions
Cook the pasta:
- Boil pasta in salted water until al dente.Boiling time varies depending on the pasta. Please refer to the instructions located on your chosen pasta packaging.
- Once al dente, toss lightly in a drizzle of Annatto Oil to prevent sticking and set it aside in a mixing bowl.
Make the sofrito vinaigrette:
- Warm 3 tbsp Domestic Gourmet Annatto Oil in a pan over medium heat. Add 2 tbsp sofrito and sauté until fragrant and tender (about 2–3 min).
- Remove from heat. Stir in sour orange juice.If using oregano and red pepper flakes, add them in this step.
- Season with salt and pepper. Taste and adjust acid or salt as needed.
Assemble the salad:
- Combine cooked pasta, tomatoes, mozzarella, beans, and basil in a large bowl. Pour the warm vinaigrette over and toss until everything is evenly coated.
Chill & Serve:
- Chill for 30 minutes to let flavors marry, or serve immediately at room temperature.
Pro tip:
- It can be made the day before serving. The extra time will give the ingredients time to mature beautifully.
- Top with your favorite protein to round out into a full meal.
- If serving as an entree, this recipe serves four adults, or two adults and three young children.
Notes
Notes on including your child(ren): This recipe is a complete sensory activity for your little chef(s), from the aroma of the sautéed sofrito to the bright orange hue of annatto oil and the juicy pop of tomatoes. It engages touch, smell, sight, and taste—all essential for developing well-rounded palates and positive food memories.
Have your little chef(s) rinse the tomatoes, tear the herbs, and the mozzarella. Sharpen their critical thinking by asking them questions. What does it feel like? What does it smell like? What does it taste like?
Your older chef(s) can cut the tomatoes and mozzarella. Have them try chiffonading the basil. This solidifies self-confidence and sharpens fine-motor skills.
Have a teenager? Encourage them to sautée the sofrito and watch as they practice mindfulness while focusing on the temperature and texture.
Every dish is a chance to nourish more than just the body. It’s an opportunity to pass down culture, spark creativity, and remind children that they belong in the kitchen, too.