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Summer Pasta and Caprese Salad

 

Ingredients:

1 lb Pasta Mama Tomato Fettuccini

24 Grape or Cherry Tomatoes

4 oz fresh Mozzarella

2 oz Olive Destination Basil EVOO

1/2 oz Olive Destination Traditional Balsamic Vinegar

Procedure:

Cook pasta to al dente (firm to the bite). Drain pasta and rinse with cool water to cease cooking process.

Lightly saute Cherry Tomatoes until they burst, creating a natural sauce for the pasta.

Toss Tomatoes with Basil EVOO, pasta, mozzarella, Balsamic Vinegar, and any other desired seasonings.

Enjoy for dinner tonight, at room temperature for a picnic or potluck, and even cold for lunch the next day.

 

Recipe provided by Executive Chef John Gilbertson.

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