Monday, July 11, 2016

Caprese Salad and Pesto Pasta Salad - Recipe

These are recipes that I kind of throw together using whatever I have and whatever sounds good.

This Caprese Salad is a classic. I grow basil in the backyard from spring to fall, so I always have some on-hand for recipes.

  • 2 organic Roma or medium-sized tomatoes-on-the-vine, sliced
  • 1/2 pound fresh mozzarella ball, sliced (I purchased mine from Antonelli's Cheese Shop in Austin)
  • 1 bunch fresh organic basil, washed and stems removed
  • organic extra virgin olive oil
  • balsamic vinegar, preferably aged
  • fleur de sel
  • freshly-ground pepper

  1. alternate slices of tomatoes, mozzarella, and a basil leaf until the plate is full
  2. drizzle the EVOO and balsamic vinegar over the combination
  3. lightly sprinkle the salt and freshly-ground pepper over everything
  4. adjust EVOO, vinegar, salt, and pepper to taste

This Pesto Pasta Salad is a really nice meal for a picnic or if you need to prepare something quickly.

  • 8 oz turkey bacon, cooked until crisp (I bake mine in a 400F degree oven for about 15 to 20 minutes)
  • 1 lb organic whole wheat fusilli pasta
  • 1/2 c prepared pesto (I get mine at Whole Foods or Costco)
  • 1 pint organic grape or cherry tomatoes, sliced lengthwise
  • 1 or 2 oz of crumbed goat cheese
  • 20 thinly-sliced fresh organic basil leaves

  1. cook the bacon and let it cool, then break or cut it into small pieces (about 1/4" to 1/2" square)
  2. cook the pasta according to the directions on the package, subtracting one minute from the recommended cooking time
  3. meanwhile, slice the tomatoes and basil
  4. when the pasta is done, drain it and add the pesto in the warm pot immediately
  5. then add the tomatoes, bacon, goat cheese crumbles, and basil leaves
  6. stir until ingredients are evenly mixed
  7. may be served warm or cold

Hope your family enjoys these dishes as much as mine does!

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