Even though here in the Seattle area we’ve only had about 2 1/2 weeks of summer, I am aware that the end is drawing near. School shopping is in full force. Fresh canned goods are being stock piled in pantries. Even days are beginning to feel a bit shorter. But in the midst of autumn on the horizon, I feel the need to keep summer close to me for a bit longer. The following recipe is by far one of my favorites for summer and something that I make a few times each season. I hope you enjoy it as much as I do!
Caprese Pasta Salad
- 1 pound of pasta (any small shape works fine)
- 5 cups diced beefsteak tomatoes, (2 pounds)
- 2 cups diced fresh mozzarella, (3/4 pound)
- 1 small red onion, halved and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1 garlic clove, minced
- Salt and Pepper
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, basil, and garlic. Season with salt and pepper. Serve warm or chilled with some nice ciabatta bread.