Saturday, July 9, 2011

Caprese Pasta Salad


Caprese Pasta Salad
8 Servings
Ingredients
8 cups of water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh basil, chiffonade

Method
In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner and let the pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil, and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.

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