JRChadwick
Member
I made this for a friends birthday party!
This month's recipe: Mozzarella Caprese Pasta Salad
What you will need:
2 Boxes Rotini pasta.
2 Containers of cheery sized marinated balls of Mozzarella Cheese.
Fresh grated Parmesan Cheese.
1 Container of Cherry Tomatoes.
2-3 Sprigs of Oregano.
3 Cloves Garlic.
1C. (237mL.) Finely chopped Green Onions.
1 Bunch Basil (roughly chopped.)
1/3C (60mL.) Balsamic Vinegar.
1/2C (120mL.) Extra Virgin Olive Oil (plus extra.)
Salt a wide and deep pot of water and heat to a rolling boil prior to adding the pasta.
Stir regularly. Once the pasta is cooked to just softer than al dente (about nine minutes,) drain into a colander and rise thoroughly in cold water to prevent further cooking and toss with some olive oil to prevent sticking.
While you are cooking the pasta, stem, skin, and dice the garlic.
Saute in olive oil until is fragrant, but don't let it brown too much.
Add the garlic, the 1/2C olive oil, and vinegar to the pasta and toss.
Toss with Parmesan Cheese to taste.
Add the herbs.
Halve the tomatoes and the cheese balls and toss with the salad.
Most of this was done to taste. I actually did have a few cheese balls left over and I wanted more tomatoes so I added some left over grape tomatoes.
This month's recipe: Mozzarella Caprese Pasta Salad
What you will need:
2 Boxes Rotini pasta.
2 Containers of cheery sized marinated balls of Mozzarella Cheese.
Fresh grated Parmesan Cheese.
1 Container of Cherry Tomatoes.
2-3 Sprigs of Oregano.
3 Cloves Garlic.
1C. (237mL.) Finely chopped Green Onions.
1 Bunch Basil (roughly chopped.)
1/3C (60mL.) Balsamic Vinegar.
1/2C (120mL.) Extra Virgin Olive Oil (plus extra.)
Salt a wide and deep pot of water and heat to a rolling boil prior to adding the pasta.
Stir regularly. Once the pasta is cooked to just softer than al dente (about nine minutes,) drain into a colander and rise thoroughly in cold water to prevent further cooking and toss with some olive oil to prevent sticking.
While you are cooking the pasta, stem, skin, and dice the garlic.
Saute in olive oil until is fragrant, but don't let it brown too much.
Add the garlic, the 1/2C olive oil, and vinegar to the pasta and toss.
Toss with Parmesan Cheese to taste.
Add the herbs.
Halve the tomatoes and the cheese balls and toss with the salad.
Most of this was done to taste. I actually did have a few cheese balls left over and I wanted more tomatoes so I added some left over grape tomatoes.
