Becky Luigart-Stayner; Cindy Barr
Yield
4 servings (serving size: 1 1/2 cups)

Taking its cue from Italy's insalata caprese, this easy dish combines fresh mozzarella cheese with basil and tomatoes. Choose the ripest, most flavorful tomatoes for this sensational pasta salad.

How to Make It

Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tomato, and remaining ingredients. Cover and chill at least 1 hour.

Ratings & Reviews

asoutherncook's Review

asoutherncook
June 26, 2013
This is wonderful! The flavors of fresh tomatoes, basil and mozzarella shine on their own with flavors that enhance, not detract!

Jenbill's Review

ESmith6
July 14, 2011
Easy, light and delicious for a picnic or summer salad. We had it at an outdoor picnic on a really hot day and it was perfect.

Excellent salad

Carol
June 16, 2015
One of my favorite salads, I've made this recipe several times and everyone always loves it.

Dabeverly's Review

Jenbill
August 06, 2013
This was very good and fresh. I increased the olive oil to 1 1/2 T. the salt to 1t. and 6 cloves of garlic. I thought once it was sitting in the fridge the oil would absorb into the pasta and be somewhat dry. Very, very good.

TereseMichele's Review

Cristina12273
July 07, 2012
N/A

ESmith6's Review

Dabeverly
July 09, 2012
We really enjoyed this but I did make a few changes. I used whole wheat rotini for the pasta, added 2 tbsp. of balsamic and some fresh oregano to the olive oil, s&p, red pepper and garlic and used that as a dressing. I also added a roasted red pepper And mini turkey pepperoni. I will make again with these modifications.