"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Caprese pasta salad Recipe

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This recipe for Caprese pasta salad, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Misha Bradford
Added: Wednesday, November 19, 2008


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

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

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.

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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