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Caprese Pasta Salad (Updated)

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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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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).
  3. Drain and pat dry the mozzarella and cut into 1 inch cubes.
  4. Place basil leaves one on top of the other and roll into a cigar shape, then cut into thin slices.
  5. Combine pasta, tomatoes, mozzarella and basil in a large bowl.
  6. 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.
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One thought on “Caprese Pasta Salad (Updated)

  1. […] and we munched on pickles, dilly beans, tomato jam, grilled stuffed peppers, burgers and sausage, caprese pasta salad, corn on the cob and big slices of watermelon.  We drank beer and coolers and generally had a […]

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