CAPRESE PASTA SALAD
If you follow me on IG stories, you probably know how much I love Caprese salad. Fresh and juicy tomatoes, creamy fresh mozzarella, and fresh basil leaves dressed with olive oil and balsamic glaze! What’s not to love?
With summer in full swing, good quality tomatoes are once again easy to come by and I’m taking full advantage of it! I’m constantly switching between Caprese salad and these Cheesy Baked Tomatoes!
The amazing tomatoes have put me into a Caprese salad frenzy, I can’t remember the last dinner we had without the dish as a side. Unfortunately, my family didn’t share my never-ending love for caprese salad and got tired of having the same side dish almost every night.
That’s when I knew I had to find a way to make a different dish that allowed me to still enjoy my favorite combination of flavors. That’s when the Caprese Pasta Salad was born!
All of the fresh ingredients and flavors were perfect for a summer pasta salad recipe! I’ve never seen my family devour a pasta salad so fast.
INGREDIENTS:
DIRECTIONS:
For Full Instructions Please See : tidymom.net
With summer in full swing, good quality tomatoes are once again easy to come by and I’m taking full advantage of it! I’m constantly switching between Caprese salad and these Cheesy Baked Tomatoes!
The amazing tomatoes have put me into a Caprese salad frenzy, I can’t remember the last dinner we had without the dish as a side. Unfortunately, my family didn’t share my never-ending love for caprese salad and got tired of having the same side dish almost every night.
That’s when I knew I had to find a way to make a different dish that allowed me to still enjoy my favorite combination of flavors. That’s when the Caprese Pasta Salad was born!
All of the fresh ingredients and flavors were perfect for a summer pasta salad recipe! I’ve never seen my family devour a pasta salad so fast.
INGREDIENTS:
- 16 ounces uncooked mini farfalle (bow tie pasta)
- 12 ounces cherry tomatoes (or grape tomatoes), cut in half
- 8 ounces fresh cherry-sized mozzarella balls
- 1/2 cup fresh basil leaves, cut into ribbons (or chopped)
- 1/2 cup pesto
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- balsamic glaze, for drizzling (optional)
DIRECTIONS:
- Cook the pasta according to package directions, then drain and rinse with cold water.
- Using a large bowl, add cooled pasta, tomatoes, mozzarella, *basil ribbons, pesto, olive oil, vinegar, garlic and toss to combine. Salt and pepper to taste. *If not serving immediately, cut and add the basil just before serving to prevent basil from darkening.
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For Full Instructions Please See : tidymom.net
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