Caprese Pasta Salad
https://ift.tt/2Zip4G6 Make the most of your next backyard barbecue with this simple, easy-to-make, and utterly delicious Caprese Pasta Salad. Fresh tomatoes and basil mixed with al dente pasta and creamy mozzarella—summer never tasted so good! Photography Credit: Sally Vargas In its simplest form, Caprese is a side dish made of mozzarella cheese, sliced tomatoes, and fresh basil drizzled with olive oil. That’s it! For this recipe, I wanted to extend the reach of those beautiful tomatoes and cheese without overcomplicating a recipe where the beauty lies partially in its ease to assemble. To keep things simple, I only added pasta, minced raw garlic, salt, and pepper. We love garlic in our family, so I like this with five cloves, but feel free to add as much or as little as you’d like! A VERSATILE PASTA SALADI love this pasta salad because it’s so versatile. I can use it to serve my family dinner on a busy weeknight, pack it in my daughter’s lunch for summer camp, or bring it along as a side dish to a neighborhood potluck. It tastes lovely warm, cold, or at room temperature. TEAR THE BASIL AND MOZZARELLAIf you have little ones who love to help in the kitchen or friends standing around before a party asking what they can do, put them to work tearing basil leaves and mozzarella. I don’t bother with a knife to cut the basil because it’s easy to bruise, and the casual thrown together look of this salad is what makes it such a welcoming, easy summer dish. I treat the mozzarella the same way. Slice the round ball then tear the slices into pieces and toss them in with the cooked pasta. IN SEASON TOMATOES ARE BESTI’m the first person to say grocery store tomatoes have come a long way since the ‘80s, but still, nothing beats a fresh, ripe garden tomato. If you really want this dish to shine, wait to make it until tomatoes are in season. This recipe calls for cherry tomatoes, but if you don’t have any or can’t find them, then go ahead and slice a large tomato as you would to top a hamburger, then cut it into half-moons or quarters. HOW TO SERVE THIS SALADFresh basil and tomatoes are always best served straight away, but life is life, and sometimes you have to make salads ahead of time. If that’s what’s happening in your world, we’ve got you covered! The oil will solidify once you store this salad in the refrigerator, and it will look weird and a little unappetizing. To make it presentation-worthy again, do the following:
TRY THESE OTHER PASTA SALAD RECIPES!Caprese Pasta Salad RecipePrintWe love garlic in our family, so I like this with five cloves, but feel free to add as much or as little as you’d like! Ingredients
Method1 Cook the pasta: Bring a large pot of water to boil and add 1 tablespoon of kosher salt. Add the pasta and cook according to package instructions, or until the pasta reaches al dente stage. If the pasta is too soft or overcooked, it will break apart when mixed with the other ingredients. 2 Make the sauce: In a large serving bowl, stir together the oil, minced garlic, pepper, and ½ teaspoon kosher salt. 3 Drain the pasta: When the pasta is done, drain it into a colander and tap it a few times to make sure you get most of the water off the pasta. Add the pasta to the bowl with the olive oil. Stir to coat. 4 Bring it all together: While the pasta is cooling, slice the mozzarella in rounds, then tear those rounds into smaller pieces about the size of a nickel or a quarter, though they will range in shape and size. Don’t worry if the pasta isn’t completely cool. Just toss it a couple of times before you add the cheese. Add the torn cheese to the pasta. Slice the tomatoes in half, and tear the basil leaves, adding each as you go. 5 To Serve: Give everything a quick stir to coat it in the olive oil, and you’re done! Serve cold, warm, or at room temperature. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! PrintProducts We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Summer Miller Summer Miller is an Associate Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Recipes via Simply Recipes https://ift.tt/2F9fkDA July 27, 2019 at 09:12AM
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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