Side Dish: Rigatoni alla Caprese

This summer I have been CRAVING a Caprese salad (Fresh tomato, mozzarella & Basil) but I have also been looking for a great pasta salad recipe. I finally decided to just put two recipes together and make my own! This pasta salad was great for our 4Th of July BBQ! The balsamic vinegar gives it an awesome flavor...fresh & light! I have to make this again...I loved it!!!! Bon appetit!


Rigatoni alla Caprese

1 lb Rigatoni pasta
3-6 Tbsp Extra virgin olive oil
3 cloves of garlic, minced
2 pints cherry tomatoes, rinsed & dried
1 tsp salt
½ tsp freshly ground black pepper
½ cup packed fresh basil leaves, chopped
16 oz Fresh Mozzarella, diced
1 ½ Tbsp Balsamic Vinegar
Salt & Pepper (to taste)

Preheat oven to 425 degrees. On a large baking sheet drizzle about 3 Tbsp. EVOO. Place all the cherry tomatoes on sheet and then top with another drizzle of EVOO on top of the tomatoes. Top with the 1 tsp salt and ½ tsp pepper to the tomatoes; also top with the minced garlic. Shake baking sheet back and forth to be sure the tomatoes are covered in oil. Bake until tomatoes are shriveled or have burst.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to bite. Stirring occasionally about 8-10 minutes. Drain pasta and rinse with cold water; set aside.

Take a potato masher and gently crush any tomatoes that remained whole to make a chunky sauce. Poor all the crushed tomatoes & any drippings in the pan over your cooled pasta; mix and place in fridge. (You can go up to this point up to a day before serving)

Dice your mozzarella & chop your basil; add to the pasta dish. Then add the balsamic vinegar & mix well. TASTE your pasta and then salt and pepper to your liking! Make sure this is very cold at serving time. It pairs perfect with any grilling! Happy SUMMER!!!