Pasta Caprese

IMG_2752A combination of two of our favorite summer salads, Pasta Caprese is perfect for Sunday lunch after church, for taking to a potluck, or as a side to serve with grilled meats or fish. We make a wide variety of pasta salads using ingredients that are in the pantry or frig. An all time favorite is Caprese made with fresh garden tomatoes, basil, and a slice of whole milk Mozarella. For this bowl of combined flavors, I use canned tomatoes and grated Mozarella, but you could also chop fresh tomatoes and/or use little Mozarella balls to make it even better. This recipe makes a large amount. Can be made ahead.

Caprese Pasta Salad

1 pound tube pasta such as penne or gemelli

1 28 ounce can or box of diced tomatoes, drained (reserve liquid for later use)

2 cups shredded mozarella

fresh basil leaves , shredded (I used a large bunch, but add this to taste)

sea salt and pepper,

1 cup balsamic vinaigrette

Cook pasta to package directions, al dente. Drain past, add to large bowl, and add drained tomatoes, shredded basil, grated cheese, salt and pepper to taste. Toss and add balsamic vinaigrette

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