Sunday, July 9, 2017
Caprese Pasta Salad
Caprese Pasta Salad 1 1/2 cups bite-size fresh mozzarella cheese balls, cut into quarters 1 cup cherry tomatoes, cut into quarters 1/3 cup Italian salad dressing ( I like using the Good Seasons packet dressing) 1/4 cup olive oil 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1 lb whole wheat bow tie pasta ( I use barilla plus) 3 tablespoons fresh basil, chopped salt and pepper Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad. In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil. Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool. Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.