Caprese Pasta Salad
1 pound pasta, cooked
(recommended: rotini, farfalle, fiore or gemelli)
2 cups red grape tomatoes, cut in half
2 cups or 1 pound fresh mozzarella, cut into bite-size pieces
¼ cup fresh basil leaves, chopped
¼ cup extra virgin olive oil
2 cups red grape tomatoes, cut in half
2 cups or 1 pound fresh mozzarella, cut into bite-size pieces
¼ cup fresh basil leaves, chopped
¼ cup extra virgin olive oil
2 Tablespoons fresh lemon
juice (optional)
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
Cook your favorite pasta according to
package directions. Drain the pasta through a strainer. Transfer the pasta to a
large wide bowl and coat with a little olive oil to prevent pasta from
sticking. Set aside to cool completely.
Cut grape tomatoes in half. Cut
mozzarella into bite-size pieces or about the same size as the tomato halves.
Chop fresh basil.
Toss the cooled pasta with the tomatoes, mozzarella, basil,
and enough olive oil to coat (and a bit of lemon juice). Season the pasta salad,
to taste, with salt and pepper. Serve either at room temperature or refrigerate
and serve cold.
NOTE: You can
also use mozzarella marinated in olive oil. If you do this, you do not have to
add extra olive oil and lemon juice – just use the mozzarella marinade to
season your pasta salad.
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| Rotini Pasta with mozzarella marinade, sea salt & freshly ground black pepper |
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| Marinated Mozzarella |
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| Mozzarella balls cut into quarters |
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| Grape tomatoes cut in half |
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| Caprese Pasta Salad |
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| Photos by JoJo |
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