Pasta Caprese Salad



So far this really has been a summer of caprese salads for our household.  Quinoa caprese salads, millet caprese salads, traditional caprese salads, and now pasta caprese salad.  The early tomato season has been awesome so far for both large tomatoes and small tomatoes.  Mixed with mozzarella cheese and fresh basil.  I love it!  I could eat more than I’d like to admit in one sitting and of course more than I allow myself.  We’ve discovered Cia loves this meal too which is always convenient.


I used a brown rice capellini pasta since it’s lighter than most other pastas and this turned out to be a blessing.  Something has happened to our stove/oven and it doesn’t heat up as hot as it should.  The oven will not go above 300° and as I found out while cooking this meal the range will not boil water.  Boiling water is essential for cooking pasta, unless you’d prefer a pile of mush.  I was determined to enjoy this meal though so after letting the water attempt to boil for 30 minutes I took my chances and added in the pasta.  I broke it up first to minimize clumping and thankfully I ended up with normal cooked pasta.  If it were any thicker of a noodle I would have been doomed.


I seasoned the dish with lemon zest and juice, salt, white pepper, a small amount of white balsamic vinegar.  I love balsamic vinegar and for me it really is the more the merrier.  But you see Josh is not a fan of balsamic vinegar.  This is one of the few flavors we do not agree on.  But I have taken to adding it to certain meals and not telling him, which is why I use the white – to hide the color.  I’m hoping this will secretly open his taste buds up to the flavor.  He didn’t comment on any vinegar taste and I didn’t bring it up.  I guess time will tell how this experiment goes.

Pasta Caprese Salad

  • 12 oz capellini pasta
  • 10.5 oz (pint) grape tomatoes
  • 1 lb mozzarella
  • fresh basil
  • zest of 1 lemon
  • juice of 1/2 lemon
  • salt
  • white pepper
  • olive oil
  • 3 tablespoons balsamic vinegar
  1. Cook pasta until al dente.  Rinse to cool and drain well.
  2. In a large bowl add the grape tomatoes (quartered lengthwise), mozzarella (chopped into 1″ chunks), fresh basil (chiffonade), lemon zest, lemon juice, salt, white pepper, olive oil (4-5 tablespoons), and balsamic vinegar.  Mix well.
  3. Toss in pasta.  Allow to sit at room temperature for at least one hour to marinate before serving.



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