Caprese Pasta Salad
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Summary
| Yield | |
|---|---|
| Source | Recipe from StrongerTogether.coop |
| Prep time | |
| Cooking time | 20 minutes |
| Total time | 20 minutes |
Description
In this easy pasta version of the Italian classic, the Caprese becomes a meal, gets a little sparkle from lemon, and can be made anytime of the year by using arugula instead of basil. Great for potlucks, since it travels well.
Ingredients
12 ounces
pasta, fusilli 2 tablespoons
lemon juice 2 teaspoons
lemon zest 1/4 cup
olive oil 1/2 teaspoon
salt 1/2 teaspoon
black pepper 8 ounces
cheese, mozzarella (fresh, small balls) 2 cups
tomato, cherry (halved) 1 cup
arugula (leaves, torn)Instructions
In a large bowl, whisk the lemon juice, zest, olive oil, salt and pepper. Add the mozzarella, tomatoes and arugula and toss. Cook the pasta according to package directions until al dente; drain and rinse with cool water, then drain again. Add the pasta to the bowl and toss to mix. Serve immediately, or refrigerate for up to three days.
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