Caprese pasta salad is all the rage right now. It combines the colors and flavors of old Italy and the taste can’t be beat. Bob loves me even more on the day that I make Caprese Salad. Soon I will make it again and add cooked shrimp or chicken. Here’s how I make mine:
10-12 ounces Fusili (Tri-color pasta)
2 extra large garden-fresh tomatoes
1 cup balsamic vinegar
¼ cup honey
¼ cup olive oil
4 TBSP fresh lemon juice
2 cloves garlic, sliced thin
3 TBSP red onion, or shallot (chopped)
1 TBSP dried basil or 1/3 cup chopped fresh basil
1 tsp sugar
1 ½ cups grated mozzarella cheese
OPTIONAL: 3 whole cloves roasted garlic and 3 slices of cucumber for garnish
Cook whatever kind of pasta you want. Drain and set aside. Penne, Fusilli, Campanelle or Farfalle are all perfect.
In a small saucepan bring balsamic vinegar and honey to a boil, lower heat and simmer for 12 minutes or until reduced by about half. Set aside to cool.
Slice 3 large slices of tomato and set aside for garnish. The rest should be chopped into bite-sized pieces. I also garnished with 3 cucumber slices and 3 whole cloves of roasted garlic.
In a small bowl, mix chopped tomato with olive oil, lemon juice, chopped garlic, 1 tsp sugar, salt, pepper, basil. Set aside.
Place cooked pasta in a large serving bowl. Add grated cheese and tomato mixture, stirring well.
Garnish with 3 slices of tomato. I placed a slice of cucumber on top of each, and topped the cucumber with 1 whole clove of roasted garlic. Pour vinegar/honey mixture on top. Sprinkle with a bit of parsley.
Please remember to Like our Posts and Follow Chew Wanna Eat? for more great
recipes, home hacks, gardening, and health information! You won’t be sorry.
By Tika for CHEW WANNA EAT? © 2017