Caprese Pasta Salad Recipe

Even with fall upon us, I wanted to share this caprese pasta salad recipe.  I made this for a BBQ gathering at my friend’s house over the summer.  This salad was a great accompaniment to the amazing spread of grilled chicken, steak tips and veggies for dinner.  It is a simple, yet elegant salad that is full of fresh flavors. 

The combination of tomato, mozzarella and basil is a classic combination.  So adding in some pasta, one of my favorite carbs, was a no brainer.  The pasta absorbs the sweet balsamic dressing while the salty mozzarella seasons the juicy tomato.  Also, make sure you use fresh basil in this dish to pull all of the flavors together. 

Caprese Pasta Salad Recipe

Serves 8 -10 (as a side dish)

1 lb. pasta (any shape, I used wheat)

5 ripe tomatoes, seeded and diced

15 large basil leaves, chopped

8 ounces fresh mozzarella cheese, cubed

Salt

Pepper

3-4 tablespoons balsamic dressing

In a large pot, bring 4 quarts of salted water to a boil.  Once at a rolling boil, add in pasta and cook for 7-9 minutes, or until al dente.  Strain the pasta and set aside to cool down to room temperature. {If you are in a rush, you can run the pasta under cold water to help the cooling process}

While the pasta is cooking, in a small bowl mix the tomatoes, basil, mozzarella, salt and pepper to taste. 

In a large serving bowl, add the pasta, tomatoes, basil and mozzarella.  Toss together with the balsamic dressing.  The dressing amount is completely up to you and your preference.  If this salad is made in advance, have additional dressing on hand as the pasta will absorb the dressing over time.   

Basil Pesto with Whole Wheat Pasta Recipe

Bring on the fresh herbs!! They are one of my favorite things about summertime gardens.  Fresh herbs add amazing flavor to a standard dish, and bring it to a whole new level!

I used to think that pesto was difficult to make, but after my first try, my fear dissolved.  With my handy food processor and short list of fresh ingredients, in just a few minutes, you too can have a delicious pesto bursting with sweet basil flavor. 

Basil Pesto with Whole Wheat Pasta Recipe
Serves 6

1 pound whole wheat penne pasta
1/3 cup walnut pieces (a generous handful)
2 1/2 cups packed basil leaves
1 clove garlic, smashed and peeled
Salt & Pepper
1/3 cup extra virgin olive oil
2/3 cup grated parmesan cheese

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool.

Using a food processor, puree the nuts, basil, and garlic.  Season with salt and pepper. With the machine on, pour in the olive oil in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl.   Stir in the parmesan and reserved pasta cooking water.

Add the pasta to the pesto, toss and let stand for 1 minute.

Tips:
      1)  Usually people use pine nuts for pesto.  If you want to substitute those for the walnuts, that is fine.  I like to use the walnuts because they are cheaper and prove the same nutty flavor.
      2)  Pesto is very versatile.  You don't have to add this onto pasta.  You can use this pesto sauce on pizza, in a soup, over grilled chicken, or as a dip for bread.