Summer Pasta Salad 04: Caprese Pasta Salad
Caprese salads are a summer staple at our house. This one adds a nice twist with the addition of farfalle pasta. If you want to make it a little more savory, try drizzling some balsamic glaze over the top!
Caprese Pasta Salad
- 1 lb. farfalle pasta
- 2 pints cherry or grape tomatoes halved
- 8 oz. Mozzarella cheese cubed or balled
- ¼ c. basil leaves sliced thinly
- 3 tbsp. balsamic vinegar
- ¼ c. olive oil
- 1 clove garlic minced
- salt and pepper to taste
- Begin by cooking your pasta according to directions for al dente and finish by rinsing the cooked pasta in cold water. Then in your serving bowl, combine the sliced tomatoes, Mozzarella cheese, pasta, and basil and toss until well mixed. Next, in a small mixing bowl, whisk the ingredients for the balsamic vinaigrette together. Then drizzle over the pasta and other ingredients. Lastly, toss everything until well coated and garnish with basil leaves. Serve cold and enjoy!