I love Caprese (and not because it looks like my name either ;p) but because I just can’t get enough of tomato and basil, which is why I can literally live for days off of nothing else than brushetta.
The Caprese is similar to brushetta in ingredients: tomato, fresh basil, garlic, EVOO, balsamic vinegar, salt and pepper, and traditionally is served knife and fork style on thick slices of big, beefy tomatoes. Here is a bite-sized version using fresh mozzarella balls and grape tomatoes. You can also use cherry tomatoes, or a mixture of both.
Let’s just say that adding my bite-sized caprese salad as a pasta topper was phenomenal! It truly was awesome and I gobbled it up. The best part about this is that it becomes a meatless meal and a light summer-time dish for those evenings when you just want to throw something together quickly without a whole lot of fuss.
Make this soon. You will not be sorry!
Caprese Pasta Salad
8 oz. *whole wheat spaghetti noodles (or pasta of your choice. I think a farfalle would look lovely)
1 pint cherry or grape tomatoes
5 oz. fresh mozzarella balls packed in water (I used the little ones packed tightly in a moist package)
1/8 cup EVOO
2 -3 T. balsamic vinegar
2 cloves garlic, minced
2-3 T. fresh basil, minced
1/2 t. sea salt
dash freshly ground pepper, or to taste
Cook pasta according to package directions.
Rinse tomatoes and cut into halves. If using 1-inch mozzarella balls, cut into bite-sized pieces.
Mince fresh basil and garlic. Place in large bowl with tomatoes and mozzarella, EVOO, vinegar, salt and pepper, and mix well.
The longer this mixture sits and marinates, the better it will be.
Drain cooked pasta. Top with the Caprese and enjoy!
*This particular recipe uses whole wheat spaghetti, but you could easily substitute rice noodles and make this a gluten-free meal.
These measurements yielded about 3 servings. To serve 4 or more, just double up on the measurements.