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With Summer upon us, my mind drifts to thoughts of vegetable garden bounty. Specifically fresh tomatoes and basil. There’s just something about the first tomato of the season…warm, ripe and juicy. When paired with fresh, bright green basil there isn’t anything better in my opinion. Typically I use both of these harvest favorites in homemade spaghetti sauce with meatballs. But in the Summer I prefer cold salads and side dishes. One of my go-to dishes is Caprese Pasta Salad. The basic recipe is classic and delicious and you can make your own additions and changes depending on your culinary mood 🙂
These fresh tomatoes were in my farm basket this week. They were grown locally – and are sweet and tangy.
During Jennifer’s move I have been the honor guard for her herb garden. Thank goodness she has an abundance of fresh basil 🙂
8 ounces dried pasta cooked as directed on the package. I used bow tie pasta.
1 pint of grape or cherry tomatoes
6 ounces ball of fresh mozzarella, cubed into small pieces
1 cup of fresh basil, cut into strips
Sea salt and black pepper to taste
2 cloves of fresh garlic, minced finely
1/3 cup balsamic vinegar
3 tablespoons olive oil
Cook pasta according to package directions. Drain and then rinse in cold water. Add the pasta to a medium sized serving bowl. Add the tomatoes, fresh basil and mozzarella. Season to taste with sea salt and black pepper.