Caprese Pasta Salad

It’s summertime, and tomatoes & basil are growing like crazy here in TX! I wanted to use some of my garden bounty in our side dish when we had the neighbors over, and this was just the thing! I was given this recipe by my friend Becky, and I slightly adjusted a few things to make it the way John and I liked it – I cut back the cheese & oil a bit, and I used whole wheat pasta. Overall, this recipe was a big hit – I think my neighbor had about 2 servings, and we are enjoying the small amount of leftovers today! Plus, this went really well as a side dish to the Baked Parmesan-Crusted Chicken that we served as a main course.

caprese pasta salad

Here’s what we did:

Caprese Pasta Salad
Adapted from Becky’s recipe
Serves 8

12 oz whole wheat farfalle (bowties), cooked according to package directions
4 large tomatoes, diced
4 oz mozzarella, diced
1 pkg fresh basil, stems removed, cut into 1/8” chiffonade (about 10 large leaves)
1 tbsp olive oil
2 tbsp balsamic vinegar
Salt & pepper, to taste

1. Combine pasta, tomatoes, mozzarella, and all but 1 tbsp of basil in a large bowl.

2. Drizzle with olive oil and balsamic, salt & pepper; toss to coat. Add salt & pepper to taste. Refrigerate until serving time; garnish with remaining basil.

Nutritional info:
Calories: 230.1
Total Fat: 5.8 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.2 g
Cholesterol: 11.2 mg
Sodium: 122.6 mg
Potassium: 150.4 mg
Total Carbohydrate: 36.7 g
Dietary Fiber: 5.2 g
Sugars: 1.6 g
Protein: 8.9 g



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