Caprese salads are typically composed of fresh tomato, buffalo mozzarella, julienned basil, olive oil, salt, and pepper. This recipe adds pasta into the mix, and is great for the lazy, hazy days of summer that we're in now.
This recipe comes from a magazine. I have no idea what magazine, though I'm sure I found the recipe sometime in the mid-90s, and have been preparing it every summer since then. It's so simple, and so celebrates the season that you'll add it to your summer repetoire in a heartbeat, too.
The pictures show a recent version of this salad that uses the last bits of cooked and cooled macaroni, red onion, and leftover chicken breast. The recipe is easily adapted in that way. Don't have parsley? Don't worry about it. I'm sure the salad will be delicious anyway you make it today. And - if there are any leftovers - it will be even better tomorrow.
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| Cappelini With Tomato |
CAPPELINI WITH TOMATO
Serves four or more
12 oz cappelini, cooked, tossed with 2 T olive oil, and cooled to room temperature
4 large tomatoes, diced
1/2 cup scallion, chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
4 oz mozzarella, shredded - be sure to use FRESH mozzarella.
Salt and Pepper to taste
Walnuts (optional) for garnish
Combine the tomatoes, scallion, basil, galric, mozzarella, salt, and pepper in a large bowl and let stand, at room temperature, for at least thirty minutes. Toss with pasta and walnuts and serve.
This recipe is great for potlucks and picnics. On top of my worn out recipe card I wrote "A summer classic" - indeed.
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