Author: michelle
Prep time: 10
Cook time: 15
Total time: 25
- 200g short cut pasta
- 3 vine-ripe tomatoes, stem end removed and cut into 8 wedges each\
- 12 yellow cocktail tomatoes, stem end removed and halved12 orange grape tomatoes, halved
- ¼ cup fresh parsley, chopped
- large handful of fresh basil, hand torn
- 1 clove of garlic, minced garlic
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 whole scallions, sliced
- 100 g fresh mozzarella, cut into small cubes or use mini bocconcini
- In a large bowl, whisk together all of the ingredients except the tomato wedges.
- Add the tomatoes and gently toss to coat.
- Allow the tomatoes to marinate at room temperature for 2 hours, gently stirring every 15 minutes.
- Cook pasta according to manufacturer’s instructions.
- Drain cooked pasta well then toss immediately with marinated tomatoes.
- Serve hot, warm or cold.
USE THE RIPEST JUICIEST TOMATOES YOU CAN FIND.
Recipe by bite at http://bitebymichelle.com/2015/06/15/hot-caprese-pasta-salad-a-new-go-to/
3.3.3070