Easy Caprese Pasta Salad

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When I look at the bounty on my counter after spending a few minutes harvesting herbs and veggies from the garden, it makes complete sense how I can get so sick and tired of the cold, winter months.  Tomatoes, peppers, zucchini and green beans are now ripening with full force and we are enjoying fresh-picked food most nights of the week.

Tonight I found myself with any abundance of cherry tomatoes so I literally threw this recipe together off the top of my head.

You will need:

Elbow Macaroni, uncooked (I used about 2 cups of uncooked pasta)

Fresh basil, chopped

Cherry tomatoes, rinsed and halved

1/4 cup Olive oil

1/2 red onion, chopped

3/4 cup fresh mozzarella cheese, cubed

Salt and Pepper (to taste)

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How to make:

1.  Cook macaroni to al dente.  Remove from heat and drain.  Rinse with cold water until cooled to stop the cooking process.

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2.  Transfer pasta to a large bowl and combine with all other ingredients.

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3.  Chill in refrigerator for 1-2 hours, or until it’s time to serve.

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