Caprese Pasta Salad

ImageIt has been simply glorious in Seattle the past couple days.  This weekend I made soup and now I’m craving light and refreshing meals.  I read in Seattle magazine that Seattle only gets 57 days of sun per year.  NO WAY!  I don’t believe it.  I guess they might mean days of only sun because I have seen many a day that start off gross and turn into pure beauty.  Whatever…it’s just a magazine.  I don’t have to believe it.  

If I believe anything, it’s that this pasta salad is so tasty!  You’ll go back for seconds and thirds!  Please try it!  You’ll be happy you did.  (Assuming you like pasta…and tomatoes…and basil…and fresh mozzarella…)ImageCaprese Pasta Salad 

Adapted from Mother Thyme

Serves 4-6


1 pound pasta, shells are tasty!

8 ounces fresh mozzarella chunks or balls

8 ounces fresh cherry tomatoes, halved

1 cup fresh basil, chopped

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Salt and pepper to taste


Add balsamic to a small saucepan and simmer for about 10 minutes until liquid reduces to half.  Remove and let cool.

Cook pasta according to package instructions.

In a large bowl, combine pasta, mozzarella, tomatoes, and basil.  Mix thoroughly with your balsamic and olive oil.  Sprinkle with salt and pepper.

Let chill in the refrigerator until you are ready to serve.

With love,


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