Caprese Pasta Salad

The more I eat pasta salad the more I like it, this was good when I first made it, and I ended up eating it as a snack the next two days.

This recipe is adapted from The Daily Meal.

-12 oz box tri-color pasta
-3 ounces Provolone cheese, cubed
-3 ounce container fresh mozzarella
-1/2 cup grape tomatoes, halved
-1/4 cup grated Parmigiano-Reggiano cheese
-1/2 cup olive oil
-1/4 cup red-wine vinegar
-1/2 clove garlic
-1/2 teaspoon fresh parsley
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-Salt and pepper

When I ate this the next day, I added some Italian dressing, I would recommend adding that too.

Cook the pasta and rinse with cool water. Mix in olive oil. Toss in the other ingredients.

I usually just get cheaper versions of ingredients when I can, but I think using fresh mozzarella made a difference in this one. It was only moderately more expensive, and I think the price difference was worth it. I liked using the tri-color pasta too, it gave it some extra color and pop.


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