Summer is around the corner and I have been craving light, tangy and cool dishes. If caprese salad doesn't say summer, then nothing does! I love fresh tomatoes and fresh basil. (I’m actually growing some in my garden this summer—please pray for me.) Just add mozzarella, balsamic and a little salt, pepper and olive oil and you have one of the most simple, yet fantastic meals ever created. If they ever open up an opportunity to thank the great, great, great, great ancestors of the inventor of caprese salad I will be the first in line!
This caprese pasta salad is a nice twist on the Italian classic. It’s a great recipe to take to a potluck or barbecue. It’s the perfect side—or main—for any gathering and just screams Summer. (Anything trying that hard has certainly got my attention.)
Time is precious, and meals I can make in just 30 minutes are always a big win! On a larger time crunch? Prep it the day before! It’s better when you let the flavors sit together anyway.
Ah yes—we can’t forget about Chloe. I know you’re all dying to know what she thought, and I couldn’t possibly concur more. Our favorite feline food critic loves a good caprese. (What a surprise.) Big points went towards the dish’s simplicity and fresh ingredients, earning it a 9/10!
Notes
Wine Pairing Suggestions
I’m adding a new section to my blog! I always appreciate a good food and wine pairing and I wanted to share the love. For this recipe, I would suggest a light, crisp Albariño or Pinot Grigio for my white wine lovers. For my red wine lovers, a smooth and robust Chianti or Sangiovese (they’re the same grapes, but from different regions!) would be excellent as well. Cheers!
Pasta Shapes and Alternatives
I wanted to make a quick note about which pasta shape is best. The answer: anything small with a wide surface or with ridges. We’re talking about farfalle, any kind of shell pasta, penne, rotini, cavatappi, even some cheese tortellini would be delicious here. I don't suggest longer noodles like spaghetti or linguine, but, as always, feel free to get creative!
Caprese Pasta Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings
Ingredients
16 oz cavatappi pasta
1 tablespoon olive oil
1 pint of grape tomatoes
½ cup basil leaves
¼ cup pesto
¼ cup olive oil
¼ cup balsamic vinegar
8 oz. cherry sized mozzarella balls
Salt and pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente. Once cooked, drain the pasta and move to a bowl where the pasta can cool. Once cooled a bit, toss with 1 Tbsp of olive oil to prevent sticking.
While waiting for the pasta to cook and cool, begin preparing the other ingredients by halving the grape tomatoes and cutting the basil into long thin strips. Set those ingredients aside.
Add the pesto, olive oil and balsamic vinegar to a small bowl and whisk together. Set that aside.
Add the cooled pasta, mozzarella balls, grape tomatoes, cut basil, prepared sauce, salt and pepper to a large bowl. Toss the ingredients together until it’s all well coated in the sauce.
Either serve immediately or cover and serve the next day.
Enjoy!
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