Caprese Pasta Salad
16 oz (455 g) of Pasta
1 Cup (150 g) of Tomatoes, Cut in Half
8 oz. (225 g) of Mozzarella, Cut into Bite-Size Pieces
One Handful of Basil, Thinly Sliced
Salt, To Taste
Pepper, To Taste
Vinaigrette (1/4 Cup (60 ml) of Balsamic Vinegar with 1/2 Cup (120 ml) of Olive Oil Slowly whisked in)
Cook the pasta according to package directions and rinse with cold water.
|One cup of tomatoes|
|Tomatoes, mozzarella and basil|
|Vinaigrette- vinegar and oil whisked together|
Will I make this again? Yes, this is one of the few fresh tomato pastas I will eat in the winter. The balsamic vinegar adds a sweetness and makes up for a lack of sun ripened tomatoes. As long as I have fresh basil (which you can find in the winter) and cherry tomatoes, this pasta salad is a winner.