Easy Caprese Pasta Salad
Some weeks I'm better at meal prep than others. But even on my worst weeks, I try to make sure I have a few leftovers in the fridge that I can repurpose.
Last week, I made a lemon shrimp pasta and saved the extra cooked pasta, planning to use it for some to-be-determined purpose. When Sunday rolled around, I found myself searching for something quick, easy and refreshing after a day spent working around the house and in the yard. I threw together this quick cold caprese pasta salad and it certainly did the trick. Caprese is one of my favorite flavor combinations, and although this pasta could be served warm, there's something about eating it cold that makes me feel like I'm dining in an herb garden.
- About 15 cherry tomatoes, halved
- About 10 small mozzarella balls, halved (or larger mozzarella balls, cubed; just try to get the ratio of tomato to cheese a little less than 1:1 ... or do it how you want! I'm not your boss.)
- About 4 cups of cooked short pasta
- About a quarter cup good olive oil
- About 3 tablespoons of balsamic vinegar
- Juice of half a lemon
- Salt and fresh ground pepper to taste
- About half a cup of chiffonade fresh basil
- A pinch of parmesan
Combine all ingredients except parmesan. I like to put it in a bowl with a cover and then just shake it around, preferably while dancing. Makes about 4 portions, top each with a pinch of parmesan cheese and enjoy!