Caprese pasta salad Recipe
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 This recipe for Caprese pasta salad, by Misha Bradford, is from The Gibb Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Misha Bradford
Added: Wednesday, November 19, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz cooked gemelli pasta
6 scallions, sliced
4+ small tomatoes, diced (or a bunch of grape or cherry tomatoes)
4 oz mozzarella cheeze, diced (fresh buffalo mozzarella is best, but other is fine, too)
bunch of quartered mushrooms
Dressing:
1/8 c olive oil
1/4 c balsamic vinegar
1/4 tsp salt
pepper to taste
a bunch of fresh basil (or inferior dried basil) to taste
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Directions: |
Directions:Add veggies and cheese to cooked & drained pasta. Whisk dressing and mix with pasta.
You can add other summer veggies if you'd like. I like zucchini, yellow squash, purple onion, & red or orange pepper (you may want to blanche these veggies a bit in the pasta water during the final minute or so of cooking). If you add a lot of veggies, you'll need to double the dressing recipe.
If you want to make it more substantial, saute 1-2 chicken breasts in olive oil & balsamic vinegar & basil & S&P & garlic and add to the pasta.
Refridgerate for a while to cool the pasta and let the dressing flavors meld. Serve with a hearty Italian bread. |
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Personal
Notes: |
Personal
Notes: This great Summer salad has been a hit with all of the postpartum neighbor ladies this year. Except for the mushrooms, which get worse with time, this salad is really good the next day, too.
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