Seasonal fruits and veggies are always a great way to spice up your diet and tomatoes are no exception! Although you can find them at your grocery store year-round, there’s something different about harvesting them directly from your garden and serving them up.
I’ll let you all in on a little secret – I’m not actually a fan of tomatoes on their own but I love ketchup, spaghetti sauce, and other recipes with tomatoes in them. One of those has always been caprese salad. When I was a kid, my dad taught me to eat caprese salad on a trip to Italy and it’s been a favorite of mine ever since!
This week I’m using some snacking tomatoes from my garden to make a delicious (and super simple) caprese pasta salad.
Caprese Pasta Salad
Prep
Cook
Total
Yield 8 1-cup servings
4 SP Blue | 5 SP Green | 1 SP Purple
Ingredients
- 1 cup grape tomatoes
- 3 oz. fresh mozzarella
- 2 cups arugula
- Up to ½ cup fat-free balsamic vinaigrette (start with less and add to your taste)
- ½ box whole grain rotini
- Fresh basil
Instructions
- Prepare your pasta according to the box instructions, strain, cool and set aside.
- Slice tomatoes.
- Add tomatoes, arugula, mozzarella, and basil to your bowl of pasta. Toss until thoroughly mixed.
- Cover salad mixture with balsamic vinaigrette and toss until all ingredients are coated.
Notes
Notes: Better if you can leave it overnight to let all the flavors marinate. Stores well up to 3 days when tightly covered in the fridge.
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