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Wednesday, February 15, 2017

Caprese Pasta Salad

I inhaled...I mean I made this salad for Labor Day weekend last year. SO BLASTED GOOD.

Run to the market now!!! It doesn't have to be a summer salad. I can eat this year round.


  • 16 oz orecchiette pasta or whatever you like.
  • 2 cups of cherry tomatoes, cut in half
  • 8 oz mozzarella balls or one large ball, cut into small pieces (plus extra for tasting as you are making it...shhhhh)
  • 1/4 cup fresh basil leaves, rolled up and thinly sliced
  • 1/4 to 1/3 balsamic vinaigrette
  • salt and pepper to taste


  1. Bring a large pot of water to boil. Add salt to the water please. That pasta does not come seasoned.
  2. Cook, drain and rinse with cold water.
  3. In a large bowl, toss the cooled pasta with tomatoes, mozzarella and basil.
  4. Add in the balsamic dressing, tasting to make sure you have added enough, unless you are making it a day ahead.
  5. When ready to serve, add the basil and dressing, S&P. 

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