I love it when the garden vegetables are ready to harvest! This week we had fresh tomatoes and cucumbers, plus all the herbs, including basil are ready to harvest! This pasta caprese is the perfect summer meal to use your fresh garden produce.
Delicious ingredients – pasta, fresh mozzarella, garlic, lemon and the fresh tomatoes and basil from the garden. You know it has to be good!
Beautiful tomatoes. Our daughter started the plants from seeds and then we planted them in our garden.
Whisk the marinade ingredients together in a large bowl. Add the tomatoes and toss gently; set aside. Do not marinate tomatoes for more than 45 minutes.
While tomatoes marinate, place the mozzarella in the freezer for about 10 minutes, so that it doesn’t turn chewy when mixed with the hot pasta later.
Cook pasta in salted boiling water for about 11 minutes, until al dente. Drain well. Cook meat, if using.
Add pasta and mozzarella pearls to the marinating tomatoes and toss gently. Let stand 5 minutes.
Stir in chopped basil and add more lemon juice, salt or pepper, if desired. Stir.
Serve immediately – great summer meal! Store extras in the refrigerator and enjoy cold the next day.
You could also add shaved ham, bacon, grilled or rotisserie chicken, or protein of your choice.
Enjoy!!!
Pasta Caprese Salad
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 teaspoons fresh lemon juice
- 2 small garlic cloves, minced
- 1 teaspoon sugar
- salt
- pepper
- 3/4 pound ripe cherry or grape tomatoes, halved or quarted
- 8 ounces fresh mozzarella cheese pearls
- 1/2 pound penne pasta
- 1/4 cup fresh basil
- 1/4-1/2 cup shaved ham, bacon, or grilled chicken, optional
Instructions
- Whisk oil, lemon juice, garlic, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- While the tomatoes are marinating, place mozzarella in the freezer and freeze about 10 minutes. This prevents the cheese from turning chewy when it comes in contact with the hot pasta
- Bring 4 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta. Stir to separate and cook until al dente (about 11 minutes). Drain well.
- Add pasta and mozzarella-tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil, and meat – if using. Add additional salt and pepper, if necessary. Serve immediately.
