I've been on a bit of a caprese kick for the past week, but how can you not be when tomatoes and basil are coming into their own? I thought of this dish last week while I was at work, and when I got home Friday I had to make it for lunch. It came together quickly and definitely hit the spot. Bright and fresh flavors, carbs, and cheese. Heavenly. Not to mention it's great at picnics since it's mayo free.
I have a love/hate relationship with fresh tomatoes, and I'm generally not a fan. Therefore, I cooked the tomatoes quickly in the olive oil and garlic. Not only did it take away that strong fresh tomato taste, but it also gave the oil a great flavor. I highly recommend this, but I think you also could use fresh cherry tomatoes with great results. I know I'll be enjoying this pasta salad throughout the summer...and wishing for it this winter.
Caprese Pasta Salad Recipe
Serves 4 sides or 2 main dishes
Print this recipe
2 cups mini farfalle pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 roma tomatoes, diced
10 fresh basil leaves, cut or torn into pieces
1/2 cup cubed mozzarella
Salt and pepper to taste
In a medium saucepan, boil your pasta just past al dente. When cooked, transfer to a colander and run cold water over it. Let sit until cool.
While the pasta is cooking, heat the olive oil over medium heat and add the tomatoes. Cook for about 1 minute, add the minced garlic cloves, and cook until fragrant, about 30 seconds. Transfer the oil mixture to a bowl and place in the refrigerator to cool.
Once the oil and the pasta are cool, combine them in a large bowl with the basil and mozzarella. Add salt and freshly cracked pepper to taste and serve. Store leftovers in the fridge.
A She Makes and Bakes original recipe
I have a love/hate relationship with fresh tomatoes, and I'm generally not a fan. Therefore, I cooked the tomatoes quickly in the olive oil and garlic. Not only did it take away that strong fresh tomato taste, but it also gave the oil a great flavor. I highly recommend this, but I think you also could use fresh cherry tomatoes with great results. I know I'll be enjoying this pasta salad throughout the summer...and wishing for it this winter.
Caprese Pasta Salad Recipe
Serves 4 sides or 2 main dishes
Print this recipe
2 cups mini farfalle pasta
2 tablespoons olive oil
2 garlic cloves, minced
2 roma tomatoes, diced
10 fresh basil leaves, cut or torn into pieces
1/2 cup cubed mozzarella
Salt and pepper to taste
In a medium saucepan, boil your pasta just past al dente. When cooked, transfer to a colander and run cold water over it. Let sit until cool.
While the pasta is cooking, heat the olive oil over medium heat and add the tomatoes. Cook for about 1 minute, add the minced garlic cloves, and cook until fragrant, about 30 seconds. Transfer the oil mixture to a bowl and place in the refrigerator to cool.
Once the oil and the pasta are cool, combine them in a large bowl with the basil and mozzarella. Add salt and freshly cracked pepper to taste and serve. Store leftovers in the fridge.
A She Makes and Bakes original recipe
