Friday, July 29, 2011

Caprese Pasta Salad

Dude, it's hot.   I mean, really.

But it's basil time, and tomato time.  Time to send Sous Chef Brian to three stores to find good mozzarella.  

So this is less, "whoa, here's a recipe for a thing I've never made," or "that's an innovative approach to..." and more, "oh yeah, that one had slipped my mind."

Because who can think?  It's hot. 

4 ounces pasta, boiled, rinsed, cooled.

15 basil leaves, rough chopped.

3/4 pint of cherry tomatoes, sliced.

1 tiny red onion, minced.

2 tablespoons balsamic

1 tablespoon olive oil.

Fresh mozzarella, little balls torn in half.

Pinch of salt.

Three pinches of fresh ground black pepper. 

30 minutes in the fridge. 

Dinner. And Lunch.

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