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
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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