I love
cooking during the summer. Gardens are full of fresh ingredients, herbs taste
the way they should and there are always reasons to get together with friends
and family to share a meal. I have been craving caprese salads ever since I had
my first farm-fresh tomato of the season earlier this summer. However, it can be
hard to serve burrata, heirloom tomatoes and fresh basil to large group. So if
you are craving the same thing, here is a cool alternative for hot summer
nights.
Caprese
Pasta Salad
Ingredients
1 box bowtie
pasta
2 ½ cups
kumatos or farm-fresh tomatoes
1 small can
sliced olives
¼ cup minced
red onion
1 cup diced
fresh mozzarella
1 cup of
fresh basil – 4 leaves set aside for garnish, julienne the rest
½ cup white
balsamic & honey dressing (I prefer Private Selection dressing &
marinade)
½ olive oil
½ tablespoon
chopped jalapenos (Christopher Ranch makes a great jarred version)
Sea salt
Fresh
cracked pepper
Directions
Bring a pot
of water, lightly salted, to a good boil and add the box of pasta; cook until
al dente. Drain immediately and rinse with cold water to stop the cooking
process. Dice, chop
and julienne the next 5 ingredients. Mix the mozzarella in ¼ cup of olive oil;
cover with basil.
Mix kumatos/tomatoes, olives, red onion and jalapenos in a
separate bowl; add this mixture to cooled pasta. Stir in dressing, salt and
pepper to taste.
Cover with
mozzarella and basil mixture; garnish with a few basil leaves. Serve chilled
and enjoy!
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