Caprese Pasta Salad

July 13, 2012 | By More
Pasta Love

emma roberts for flip flops clambakes

Side dishes are every bit as important as barbecued meats or steamed lobsters.  It would be a crime to spend hours over a hot grill only to open a bag of prepared coleslaw!

Here is an easy side dish that can be put together in less than 30 minutes.  Add cooked chicken or shrimp to this dish if you would like to have this for dinner.

Prepping Vegetables

Caprese Pasta Salad ~ serves 4

1 can artichoke hearts, drained well, sliced
1 pint cherry tomatoes, halved
1/2 cup small fresh mozzarella balls, sliced
1 cup dry campanelle pasta (or any shape you have)
1/4 cup fresh pesto
10 basil leaves, chiffonade

1) Bring a large pot of salted water to a boil.  While this is boiling get out a serving bowl.
2) Add sliced artichoke hearts, halved cherry tomatoes, and sliced mozzarella to the serving bowl.
3) Boil pasta until al dente, and drain.  While still hot, add pasta to the serving bowl and pesto.  Toss well.  This melts the mozzarella nicely.
4) Wash basil, dry, stack the leaves, and roll tightly.  Slice through the roll forming basil ribbons – AKA chiffonade.  Add basil ribbons and serve.

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