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Summery Pasta Caprese

Summery Pasta Caprese

Light and Refreshing

Caprese Pasta Salad

Serves 4 for an appetizer

Serves 2 for entree

1/2 pound orecchiette

1 pound cherry tomatoes, halved

1/2 lb. mozzarella, preferably ciliegene (balls)

2 tablespoons basil pesto

12 basil leaves, sliced

2 tablespoons olive oil

2 teaspoons salt

1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta, stir a few times, and then cook until it’s al dente.

2. Meanwhile, in a large bowl, combine the tomatoes, basil leaves, mozzarella, olive oil and a sprinkling of salt and pepper.

3. Drain the pasta and place back in the hot pot  on low heat. Add the basil pesto making sure to coat the pasta. Stir to incorporate.

4. Add pasta to large bowl and toss it with the tomatoes, mozzarella and basil. Add more salt and pepper to taste.


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