A Caprese salad is the Renaissance man on the dining table. He is timeless and classy. Debonair and charming. Refreshing and meaty. In a word, he is versatile.
Why should a Caprese salad be limited to an array of tomatoes, mozzarella, basil and drizzled olive oil and balsamic? Why can’t it be more?
This Caprese pasta salad is a staple in our household. It carries over the traditional theme of tomatoes and mozzarella with basil pesto. Olive oil and balsamic are a perfect touch and the taste is timeless, classy, debonair and yes, charming. Last night we enjoyed this pasta salad on the boat with a side of freshly prepared chicken salad. Tonight it graced our dinner plate with mashed cauliflower and grilled chicken. It stood the test for both dishes, as diverse as the two can be.
Next time you have dinner guests, a church potluck, a picnic planned, or just plain old dinner, try this quick, easy, and refreshing Caprese pasta salad. Invite your own Renaissance man to the dining table.
Ingredients (Serve 6-8)
1 box of fusilli pasta (12 oz) - 10oz container of grape tomatoes - fresh mozzarella pearls (8oz) - 3 tablespoons extra virgin olive oil - 2 tablespoons DeNigris Silver Eagle balsamic vinegar - 3 tablespoons basil pesto - 1/2 teaspoon sea salt
- Boil pasta according to directions.
- While pasta is on the stove, mix tomatoes, mozzarella, olive oil balsamic, pesto and sea salt.
- Drain pasta and incorporate with ingredients in mixing bowl and chill in refrigerator or serve immediately.
The Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.