Jun 23

Caprese Pasta Salad

We are having a wonderful, fun and productive Saturday doing projects, visiting garage sales, the farmers market and the local greenhouse!

I am so happy to be home this weekend after 4 weeks of busy weekends away from the house. For now, I’ll share a great recipe I made a few weeks ago. I’m working on an update on my fun dance camp weekend, so that’ll be coming soon!

Enjoy 🙂

 So here’s the deal. I am obsessed with Caprese Salad (Tomato, Mozzerella and Basil).

When we had a get together a few weeks ago, I wanted to make a pasta salad as a side… but as usual, I was craving Caprese Salad. So what was I to do? Find out if anyone on Pinterest had made a caprese pasta salad! Of course, more than one recipe was found. This is the one that I went off of. It was devine and the leftovers tasted great too! Our guests cobbled it up and shared in my love for this amazing combination of flavors.

Recipe (From family.go.com)

1 pound dried pasta shapes (fusilli, orecchiette, penne)
2 pounds tomatoes (around 6 medium) roughly diced
1/2-1 pound fresh, water-packed mozzarella, cubed
1/4 cup balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
1/2 teaspoon mayonnaise
1 teaspoon kosher salt (or half as much table salt)
freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 cup toasted pine nuts


  1. Bring a large pot of water to a boil and salt it heavily (it should taste like seawater), then add the pasta and cook until just done.
  2. Meanwhile, prepare the tomatoes and cheese and put them in a very large bowl. Whisk together the vinegar, olive oil, garlic, mayonnaise, salt, and pepper to taste; the mayo will help keep the oil and vinegar from separating.
  3. Drain the hot pasta and shake it dry (don’t rinse it), then add it to the bowl with the cheese and tomatoes and stir with a rubber spatula to combine.
  4. Add about half the dressing, and stir again, then fold in the basil and pine nuts.
  5. Now taste the pasta, and add more dressing, if it needs it, and more salt, which it will almost surely need. If you have time, cover it and let it sit at room temperature for an hour or so to let the flavors blend and to let the pasta absorb some of the juice that will come out of the tomatoes (don’t refrigerate it, or the pasta may get tough and the tomatoes may get spongy. Taste just before serving and re-season as necessary.

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