Thursday, June 27, 2013

From the Cookbook: Caprese Pasta Salad

"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands."

-Lord Byron

Sorry, my sweet little blog! I do still love you. My kids just needed potty training, and my job needed me to work, and my house needed to be cleaned!

None of those things actually happened, by the way; but they were supposed to. I tried.

Anyhow, I thought it was time to help Erika out and make a post! I would like share with you my BEST pasta salad recipe! Caprese Pasta Salad

I don't like pasta salad.

That was until I met THIS pasta salad.

I got proposed to because this salad was so good.
By a cousin.
But it still counts, right?
And it speaks to the magic deliciousness of this salad.

TRY IT! Your 4th of July guests will thank you :)

The most AWESOME Caprese Pasta Salad ever!!!

1- Boil 16 oz. of pasta (I used farfalle) until al dente.
2- Meanwhile, saute 1 diced onion and 1/2 tsp of salt in a little olive oil until caramelized and golden brown. Add 2 cloves of minced garlic, a pinch of red pepper flakes, and 1/4 cup Extra Virgin Olive Oil.
3- Mix your pasta and yummy garlic onion goodness together. Add any salt and pepper needed to taste. Let cool. It's already delicious. You could stop here and just eat it, but it's going to get better...
4- Put your pasta in a large serving dish, and cover with spinach leaves, pieces of Fresh Milk Mozzarella, sliced Cherry Tomatoes (1 clamshell should do it), and freshly torn or sliced Basil leaves.
5- Make a simple Balsamic Dressing to pour over it: 2 TBSP Balsamic Vinegar, 1/3 C Olive Oil, 1 tsp. Dijon Mustard, 1 tsp. Honey, and salt and pepper to taste. Mix it like crazy, and drizzle over the salad.

Aaaaaaaaaand, you're welcome ;)

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