Monday, July 24, 2017

Caprese Pasta Salad with Sun Dried Tomatoes

If you're on the hunt for the last pasta salad recipe you'll ever need, you've found it.  I created this recipe a few years ago and it has been the only pasta salad I make since.  I have no idea why it's taken me so long to post it on here - maybe it's because I have the recipe memorized - but it's here.  It's finally here.

It's a play on a Caprese Salad - it still has the basil, mozzarella, balsamic, and tomatoes, but the tomatoes are sun dried, I've added arugula and, isn't everything better with pasta!?!?  This is a great salad to make ahead of time - a few days before you're going to serve it, whip up the dressing, cook the pasta and store each (separately) in the fridge.  Then, toss the pasta, dressing, and other ingredients together and serve!

Also, I have a warm Caprese Pasta that Jason and I love :)

Caprese Pasta Salad with Sun Dried Tomatoes


16 oz pasta (any shape will do, but I like to use Farfalle)
8 oz Pearl sized fresh mozzarella (you can also cut an 8oz ball into bite-sized pieces)
3-5 oz sun dried tomatoes, chopped
2-3 oz fresh arugula (about 2 large handfuls)

For the Dressing:
1 garlic clove, minced
1 tsp dried basil OR 1 tbsp chopped fresh basil
1/4 cup balsamic vinegar
2/3 cup extra virgin olive oil

1.  Cook the pasta until al dente.  While pasta is cooking, place ingredients into a pint sized mason jar, seal tightly and shake to combine.

2.  Once pasta is cooked, strain and rinse well with cold water.  Combine all ingredients together in a large bowl.  Refrigerate until chilled - at least 2 hours - and serve.  Enjoy!

~ Sara :)

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