I remember the first time I discovered Caprese Salad. I felt so sophisticated and glamorous. It seemed like a fancy thing to be eating, glorious in its simplicity. I still can't get enough of the stuff, I just love it.
And so when it gets to be tomato season and the fresh basil is plentiful, I could eat it everyday.
But eating it everyday, means that I'm still hungry. Let's be honest, when I make it, I use a pretty heavy hand with the tomatoes and skimp on the cheese. That means, I'm just mostly eating tomatoes. And after an hour or two... I'm hungry again.
This summer, I am solving that problem with pasta and making my beloved Caprese Salad a meal.
It's genius! The balsamic vinegar and olive oil are the perfect simple dressing for a pasta salad. And the flavors of the fresh tomatoes along with pungent basil make the perfect compliment to plain old pasta.
This keeps amazing in the fridge. I have been eating it all week at lunch and for snacks. (Yes! I really do eat that much of it!) The last day, I added a bit more balsamic and oil because the pasta had absorbed so much, but it was still just as tasty.
