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FIRE UP THE GRILL
TRY A NEW SIDE: CAPRESE PASTA SALAD
Cook's Notes: An easy side that pairs well with your next BBQ meal, potluck, or picnic. It's fresh and full of summer flavor, made with juicy tomatoes, mozzarella balls, basil, and balsamic glaze. The recipe was adapted from twopeasandtheirpod.
For the best flavor, marinate the tomatoes for an hour at room temperature before adding the cooked pasta to the dish.
Ingredients:
- 2 cups cherry or grape tomatoes, halved
- 8 oz. bocconcini (small mozzarella balls found in the deli section)
- 1-1/2 tablespoons olive oil
- 1-1/2 tablespoons high-quality dark balsamic vinegar
- 1 large garlic clove, minced
- 4 tablespoons of chopped fresh basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- Dash of crushed red pepper flakes
- 4 tablespoons minced fresh basil
- 1/2 teaspoon brown sugar
- Salt and pepper to taste
- 1-1/2 cups dried pasta e.g. bowtie or orecchiette
- Grated Parmesan cheese
- Optional add in seasoned croutons
Directions:
- In a medium-sized bowl, combine chopped tomatoes, cheese balls, olive oil, 1 tablespoon of balsamic vinegar, brown sugar, minced garlic, red pepper flakes, spices, basil, salt and pepper. Stir until the tomatoes and cheese balls are coated, then let sit for 1 hour at room temperature.
- Add pasta to boiling salted water, reduce the heat to medium-high, and cook al dente about 7 minutes.
- Drain pasta and rinse with cold water. Add to marinated tomatoes.
- Drizzle the top of the salad with the remaining 1/2 tablespoon of balsamic vinegar and grated Parmesan cheese. Serve immediately.
LOOKING FOR SOME BBQ MEAL IDEAS TO SERVE WITH THE SALAD?
Honey Garlic BBQ Sauced Sloppy Joes
ENJOY YOUR DAY
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