“Co-op Cooks” Cooking with Grace: Caprese Pasta Salad
This recipe can be found at Register 2 or printed below!
Welcome to the very first Cooking with Grace. I am your host, Grace. It is a day of firsts, the first time I have made this recipe and the first time I have ever written a blog. Come along, there is fun to be had!
So why did you pick this one, I hear you asking. Excellent question. First and foremost, it looked amazing. It was good for summer but most importantly the star of the show, fresh mozzarella, is the cheese of the month for August. All in all it took about 25 minutes from prep to table which is a big bonus when you work so close to dinner time. Extra bonus, my teenager stayed in the kitchen the whole time I was making it, helped with parts and engaged in conversation. Rare indeed! To the recipe!
Caprese Pasta Salad
- 12 oz fusilli pasta
- 2 tbsp lemon juice freshly squeezed
- 2 tsp lemon zest
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 8 oz fresh mozzarella balls small
- 2 cups cherry tomatoes halved
- 1 cup arugula leaves torn
- In a large bowl, whisk the lemon juice, zest, olive oil, salt and pepper.
- Add the mozzarella, tomatoes and arugula and toss.
- Cook pasta according to package directions until al dente.
- Drain and rinse with cold water, then drain again.
- Add pasta to the bowl and toss to mix.
- Enjoy now or place in fridge to let flavors combine.
My family prefers a bigger pasta so I chose Trumpets. They also don’t particularly like arugula so I used local basil. The Cheese of the Month is the large balls of Fresh Mozzarella so I just cut it into bite size pieces.
Overall this is a fantastic recipe. My favorite part was honestly before adding the pasta to the bowl. Both my kids told me on multiple occasions to get out of the bowl or we would have nothing left for actual dinner! And they wouldn’t have been wrong. I could have easily eaten the whole thing. But where is the fun, Grace? You said there was fun to be had. You are correct. I myself find cooking to be great fun but I will leave you with the funniest part of our dinner with this recipe. When asking my kids what they thought of it, they had this to say. M: “It is good, but it is more of a lunch.” S: “Yes, very light and bright.” M: “Yes, I can see myself sitting at a nice wrought iron table!” S: “With a beach umbrella! Sipping a chilled Rosé ” M: “In Italy” S: “Or France” M: ” So yes, we like it but we would like it better at lunch time in Italy.” S: ” Or France.”
I hope you enjoyed the first installment of Cooking with Grace. I have been your host, Grace and it has been a pleasure having you here. Any questions, comments or concerns should be sent to: firstname.lastname@example.org. I would love to hear from you if you make it, see what you think!