Caprese Pasta Salad

by

This is one of the recipes that I made for Sara’s baby shower.  Pardon the fact that I had to jack someone else’s picture, but I just didn’t have the time to take my own.  I usually do, but I was on the verge of being a psycho at that point in time.  This recipe is delicious, light and refreshing and so easy to make.   See my notes below.

recipe_image

Ingredients

    1 (10 ounce) box Hodgson Mill Whole Wheat Bow Ties
    1/2 cup Basil Pesto, store bought or homemade (recipe below)
    1 cup Slow-Roasted Cherry or Grape Tomatoes, store bought or homemade
    8 ounces Mozzarella Pearls or Bocconcini
    Aged Balsamic Vinegar, optional
    sea salt
    freshly ground black pepper

Instructions

Cook pasta until al dente in a large pot of boiling, salted water, 7-9 minutes. Drain pasta, shaking to remove excess water, and then place the pasta into a medium-sized bowl. Add the basil pesto, and toss until the pesto coats each and every piece of pasta. Set aside and allow to cool to room temperature, 30-40 minutes (you don’t want to melt the mozzarella).
Once the pasta has come to room temperature, add the slow-roasted tomatoes and mozzarella pearls. Toss gently to combine. Taste and adjust seasoning with salt and pepper.
You can serve immediately, or cover and refrigerate until ready to serve (it’s good cold or at room temperature). If you like, drizzle the salad (or the edges of the plate) with a little Balsamic vinegar to taste, just before serving.

Homemade Basil Pesto (about the amount you’ll need for this recipe):

    4 ounces fresh basil leaved, rinsed gently and patted dry
    2 tablespoons (or so) extra virgin olive oil
    1 fat cloves garlic, minced
    1/2-1 teaspoon freshly squeezed lemon juice
    1/2 teaspoon sea salt
    few grinds of black pepper
    scant 1/2 cup (scant 1 ounce) finely shredded Parmesan cheese
    2 tablespoons lightly toasted, unsalted pine nuts

Combine basil, garlic, lemon juice and zest, and salt and pepper in the bowl of a food processor. Turn on low speed while drizzling in the olive oil. Process until everything has come together, stopping to scrape down the bowl once, if needed.

Slow Roasted Tomatoes
Ingredients (1 scant cup)
  • 1 pint Yellow Cherry Tomatoes, halved
  • 8 garlic cloves, unpeeled
  • few springs fresh marjoram
  • olive oil
  • kosher or coarse sea salt
  • freshly ground black pepper

Notes:
I used regular bow ties, not whole wheat.  I also used store bought pesto and I made my own Slow Roasted Tomatoes.  And we don’t do our pasta “al dente”, we cook it done.

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One Response to “Caprese Pasta Salad”

  1. “Not” Caprese Pasta Salad | Redneck Recipes Says:

    […] have been making the Caprese Pasta Salad on our blog for a few years now and it’s Mark’s favorite pasta side dish.  The problem […]

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