Nothing quite says summer like a pasta salad. Whether it’s enjoyed on a relaxing picnic, alongside hotdogs at a neighborhood barbecue or as a light lunch option, pasta salads always suit the season.
Are you enjoying all the fresh flavors of the sunny season? Take advantage of the warm summer days and bountiful summer herbs and veggies by pulling off a delicious, refreshing pasta salad!
This particular recipe stays simple and elegant: based loosely on Italian caprese salads, it boasts just a few ingredients and a tantalizing mix of herbs. It’s easy and perfect for summer!
Light, Refreshing Caprese Salad
8 oz Fusilli Pasta
3 T Olive Oil
3 T White Wine Vinegar
1 tsp Rosemary
1 tsp Thyme
1/2 tsp Oregano
1/2 tsp Sea Salt
1 package (6 oz) Baby Spinach Leaves
1 pint Grape Tomatoes, halved
1 c Mozzarella Cheese Balls, halved
Cook the pasta according to directions on the package.
Meanwhile, combine olive oil, vinegar, rosemary, thyme, oregano, and sea salt. To make sure that everything blends, whisk the ingredients or cap and vigorously shake them.
In a large bowl, pour the dressing over the spinach and cooked pasta and stir to coat well. Add the tomatoes and mozzarella and stir again to combine. Serve immediately or cover and refrigerate.
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