Summer Pasta and Caprese Salad

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Summer Pasta and Caprese Salad


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


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.