Tuesday, November 27, 2012

Caprese Pasta Salad

In the interest of not wasting food, I rifled through the fridge tonight to come up with a light fresh pasta salad for dinner.  I went out to Red Lobster for lunch today with my Mom and my cousin, Dot so we wanted something lighter for dinner.  I had some girlfriends over for an Italian feast last Friday.  We had Antipasti, Caesar Salad, Lasagna, Fettucine Alfredo and Brownies for dessert.  There was some leftover bocconcini and grape tomatoes in fridge so I built my pasta salad around these.

I cooked some pasta - drained and cooled it.  Then I made the dressing, 2 Tbsp of mayo, 2 Tbsp olive oil, 2 Tbsp red wine vinegar and 1 tsp of dried basil, salt and pepper.  If I had fresh basil, instead I would have used a Tbsp or two cut in a chiffonade.

Add the past and stir to coat.  Then stir in mozzarella and tomatoes and serve.  It's a nice side dish or light supper.


1 comment:

  1. This looks really good and is something I'd make. I'm pinning it!