Garden veggies are coming in and fresh mozzarella was just on sale at Krause’s. For me, it is good enough to just have tomatoes, mozzarella, basil and balsamic vinegar for supper. But to bulk it up a bit, I basically added some pasta, served with fresh cut sautéed green beans and we had a healthy, light, fresh supper.
Inspired by this recipe at Simply Scratch I made this very quick one night for dinner.
Caprese Pasta Salad adapted from Simply Scratch, makes 6 servings
- 1 (12 oz.) box spiral pasta, cooked as directed on the package
- 4-5 Roma tomatoes, seeded and diced
- 1 container fresh mozzarella (8 oz.) cubed
- 1/2 cup fresh basil, sliced into ribbons – or you may use dried basil, oregano, etc. to your taste
- salt and pepper to taste
FOR THE BALSAMIC VINAIGRETTE:
- 2 garlic cloves, minced
- 1/3 cup Balsamic Vinegar, good quality
- 1 Tbsp. olive oil
In a small bowl, add garlic and balsamic together. With a whisk, add oil slowly in a steady stream, whisking the whole time.
Cook pasta according to package directions. Drain and then rinse with cold water. Add the cold pasta to a bowl along with the tomatoes, fresh mozzarella and seasonings.
Season with salt and black pepper and drizzle with desired amount of the balsamic vinaigrette. Taste and adjust seasonings to your taste preference before serving!
I can’t get enough green beans. All the garden veggies taste so wonderful!
Enjoy! This would be great to take to a picnic or as a side dish as well.