Jill aka Jo (sireesanwar) wrote,
Jill aka Jo

Caprese Pasta Salad

Our family Easter potluck s right around the corner and I'm still trying to decide which recipe to make. Typically, Easter here is warm. We are typically in the 80s here (around 28C) but our forecast shows rain with more storms coming in. I suspect Easter will be a downpour and it might be better to make something warm. But if it is warm, a pasta salad sounds delicious. A caprese pasta salad sounds amazing, mostly because the pasta is added.

What You'll Need
8oz whole wheat pasta
1lb. cherry tomatoes, halved
8 oz fresh mozzerella cubes or slices, roughly chopped
5 garlic cloves, chopped
3 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp oregano
Salt and pepper to taste

Mix It Up

  1. Cook pasta according to directions. Drain and set aside in large bowl.

  2. Preheat oven to 450 and line a rimmed baking sheet with foil. Mist with cooking spray. Arrange tomatoes and garlic on baking sheet. Mist with olive oil and roast for about 20 minutes.

  3. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over pasta and toss to coat.

  4. When the tomatoes and garlic are ready add to pasta along with drippings from roasting.

  5. Toss in fresh basil.

  6. Let cool and then add mozzarella.

  7. And salt and pepper to taste.

  8. Serve at room temperature.

Now enjoy because yum! I do think if you would prefer to to have the tomatoes roasted you could do that too. I would add a little garlic powder to the dressing so you get the garlic in the dish. I haven't yet but adding some chopped almonds would also be good in this.

Tags: *tasty tuesday, recipes, recipes: pasta, recipes: salad, recipes: summer

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