Caprese Pasta Salad

July 10, 2012

With a fresh batch of pesto in the refrigerator, I was eager to put it to good use. I also needed a potluck item that would survive a four-hour drive.

So, I opted for a light pasta salad—a pasta salad devoid of the typical mayonnaise base and post-dining heavy belly. Instead, I wanted a fresh and simple salad with only a few ingredients.

With that in mind, I made a Caprese Pasta Salad.

After all, who doesn’t like a little basil, mozzarella and cherry tomatoes?

The pesto and whole-wheat noodle base is perfect with the sprinkling of fresh mozzarella, cherry tomatoes and cured sausage.

When I had some for lunch the following day, I added a touch of balsamic vinegar to the leftovers. It was a great addition and revitalization to the salad.

Caprese Pasta Salad

1 box whole wheat noodles, cooked according to package

1/2 cup fresh pesto

1 container fresh mozzarella, diced

1 container cherry tomatoes

1/4 cup cured sausage, diced

2-3 tablespoons extra virgin olive oil

Combine the above ingredients in a large bowl.

Easy peasy!

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