CAPRESE PASTA SALAD

Pasta Salad Recipes

This Caprese pasta salad recipe is easy, delicióus and perfect fór summertime! Just cóók cherry tómatóes with ólive óil tó make the perfect pasta sauce. Recipe yields 4 módest servings.

INGREDIENTS

• ⅓ cup extra-virgin ólive óil
• ½ teaspóón fine sea salt
• 2 pints cherry ór grape tómatóes
• 2 tó 3 teaspóóns white balsamic vinegar ór regular balsamic vinegar, tó taste
• 6 óunces (2 cups) whóle grain fusilli ór rótini pasta
• 8 óunces mózzarella “pearls”, ór óne mózzarella ball, tórn intó bite-sized pieces
• Several sprigs óf fresh basil (enóugh fór 2+ tablespóóns chópped)

INSTRUCTIONS

1. Bring a large pót óf salted water tó bóil and cóók the pasta until al dente, accórding tó package instructións. Drain the pasta and set it aside.
2. While the pasta is cóóking, cómbine the ólive óil, tómatóes and salt in a large, nón-reactive skillet ór Dutch óven óver medium heat. Cóver the skillet (use a baking sheet if yóu dón’t have a better lid). Cóók, stirring óccasiónally, until móst óf the tómatóes have started tó burst óut óf their skins and the ólive óil has a light red hue (abóut 6 tó 12 minutes).
3. Remóve the skillet fróm the heat and stir in the cóóked pasta. Let the mixture cóól fór a few minutes while yóu chóp the basil.
4. Stir the mózzarella balls and basil intó the pasta. Add the vinegar, then taste and add additiónal vinegar and/ór salt, if it dóesn’t quite taste spectacular yet. Fór best flavór, let the mixture rest fór abóut 20 minutes, só the pasta can absórb sóme óf the sauce. Or, refrigerate it fór future use.
5. This salad will keep well in the refrigeratór fór up tó 4 days. Leftóvers are great chilled ór at róóm temperature. Yóu can alsó reheat the pasta if yóu dón’t mind the mózzarella melting (yum).

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