If you need to put together a super quick appetizer with a lot of flavor, this pasta caprese salad is it!
It’s simple to make, and all I recommend is using super fresh ingredients (and not overcooking the pasta). I use farmer’s market cherry tomatoes, yummy virgin olive oil, fresh lemons for the lemon juice, and the best buffalo mozzarella I can find. And I have to say I get so many compliments on this. Here’s how to do it:
- 1 pound pasta (farfalle is my favorite for this, penne is a good alternative)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 garlic cloves (pressed or minced)
- 1 shallot (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh basil
- 1 1/2 pounds of cherry tomatoes (or cored seeded red tomatoes)
- 12 ounces fresh mozzarella cheese
Boil the pasta with a pinch of salt, then set aside in a large bowl to cool down.
In a medium size bowl, whisk together the olive oil, lemon juice, minced garlic, minced shallot, salt, and pepper.
The dressing might seem a little salty, but once it goes on the pasta, it will balance out.
Cut the cherry tomatoes in half and add to the dressing.
Add the dressing and tomatoes to the pasta.
Dice the mozzarella into 1/4 inch cubes and add to the pasta once the pasta is cool enough not to melt the cheese.
Chop the basil and add to the pasta, tomatoes, and mozzarella.
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