Tuesday, October 11, 2016

Caprese Pasta Salad

This is really more of  summer salad, but it works for October too. Sorry for the poor food photography. Daniel is probably cringing at the sight of this photo.

1 pound uncooked bow-tie pasta
1 T. olive oil
6 ounce jar of prepared pesto
1/4 c. Italian dressing
1 1/2 cups baby spinach, stemmed
1 pint cherry tomatoes, sliced in half
8 ounces fresh mozzarella, cut into cubes
Salt and pepper

Cook pasta according to directions on box. Drain pasta and rinse with cold water to stop the cooking process. Transfer pasta to large bowl, drizzle with olive oil and stir. Let cool.

Stir in the pesto and Italian dressing. Add spinach, tomatoes, and mozzarella. Toss to combine. Season with salt and pepper.

Cover pasta and refrigerate until ready to serve. Add a little olive oil if dry before serving.

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