September 7, 2011 by Sara Kreidler
Earlier this summer, while on vacation, I made up a recipe for caprese pasta salad, and it was pretty good. I reworked the recipe this weekend and made a batch for our cookout, and it was even better than the first version. Unfortunately, I forgot to take a picture before serving, so the picture above is of the original version of the salad. But still, you get the idea. The revised recipe is below.
- 1 pound short shaped pasta (shells, farfalle, or campanelle work well)
- 3 pounds assorted heirloom tomatoes
- 16 ounces fresh mozzarella
- 10 large basil leaves
- 3 lemons
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt and pepper
- Cook pasta until al dente. Drain and rinse under cold running water until pasta is cool. Keep in a colander in the sink while you prepare the rest of the recipe.
- Rinse the tomatoes under cold running water. Core and seed the tomatoes, then cut the tomatoes into 1 inch pieces (if you use any cherry sized tomatoes, don’t bother with seeding them).
- Drain and pat dry the mozzarella and cut into 1 inch cubes.
- Place basil leaves one on top of the other and roll into a cigar shape, then cut into thin slices.
- Combine pasta, tomatoes, mozzarella and basil in a large bowl.
- Cut lemons in half and juice lemons over a large measuring cup; remove any seeds that fall into the cup. Add vinegar, olive oil, salt and pepper and whisk with a fork. Pour vinaigrette over pasta salad and toss well to combine. Season with additional salt and pepper to taste. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.