Summer Salads: Caprese Pasta Salad

This week is all about pasta salads…just not your typical pasta salads. Although, since tomatoes are ripening, most will probably have tomatoes in them. LOL

This one is a regular at the dinner table. Visiting local farmer’s markets offered me the chance to change this dish up with flavored fettuccini pasta a couple of times.

Pasta Caprese

  • 9 oz linguine or fettuccine
  • 2 large tomatoes, diced
  • 1/4 cup olive oil
  • 1/4 cup fresh basil, chopped
  • 1 tsp crushed garlic
  • 4 oz cubed mozzarella
  • salt & pepper to taste

saucepan and large serving dish

Prepare pasta according to package directions. While it’s cooking, mix remaining ingredients together. Drain pasta completely (dab with paper towels, if necessary) then add to tomato mixture. Let sit for 10-15 minutes to let flavors blend. Serve warm or you can refrigerate and serve cold. Add a nice loaf of bread for a complete dinner.

I use a fairly expensive mozzarella for this dish because it’s softer, tastier, and absorbs more flavors. Any locally produced mozzarella would work. Also, my local farmers’ market has a pasta vendor, who hand-makes many flavors of pasta. This dish works very well with flavored pastas – fire roasted chili, lemon pepper, tomato basil, red bell pepper – the list goes on. You can also change-up the cheese to a Queso Blanco (again, use a fairly expensive or locally produced one), use cilantro instead of basil and use a chili flavored pasta for a whole new dish. The possibilities are endless.


x-posted at Annie DeMoranville

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  1. Pingback: Summer Favorites: Caprese Pasta Salad | Annie DeMoranville

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