I love the freshness of the Caprese Salad. Add pasta & it just may be the perfect meal. Caprese's traditional components are: tomatoes, basil & mozzarella, the colors of the Italian flag. This may seem funny- preparing an Italian dish for Memorial Day, but, why not? While my little family was at Liberty State Park yesterday, we gazed out at Ellis Island & the Statue of Liberty... Ellis Island where my hubby's Italian family & part of my family came through... And isn't that what the U. S. A. is about?
Have a great weekend all, with your loved ones. God Bless our men & the women in the Military!
Caprese Pasta Salad
- 1 lb. Pasta, I use bowtie
- 3-4 TBSp Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- Pinch of Kosher Salt
- 1 pint grape Tomatoes
- 8 oz. Fresh Mozzarella
- 2-3 TBSp fresh Basil
Cook the pasta to box directions. Drain, add in the olive oil, garlic powder, & salt. Set aside- allow the pasta to cool to room temperature.
Slice the grape tomatoes in half & add the halves to the pasta. Cut the mozzarella into bite-sized pieces & add it to the pasta. Lastly, chiffonade the basil, &, add it into the pasta. Toss everything together so that it is very coated with the oil.
Serve at room temperature or cold. Enjoy!
I love fresh mozzarella in almost everything, including lasagna but especially in cold salads. And you can use minced garlic but I think the powdered form is better since this is a lighter, cooler pasta.
* Lishie Tip- Chiffonade the basil at the very last moment, that will maintain it's "green-ness" & freshness. Mine was picked moments before in my Father-in-Law's garden. The aroma was intoxicating!
I often add ingredients to this recipe as well... sliced, roasted red peppers, quartered artichoke hearts, Sauteed Mushrooms to name a few... YUM!