If you love the flavors of caprese salad, you’ll love this light, fresh pasta version too. I have tons of basil and tomatoes in my garden right now, and this is one of my favorite ways to use them. This salad makes a wonderful summer meal on it’s own, and would be perfect for a neighborhood potluck or picnic.
The balsamic vinegar does give the pasta a bit of an unusual brown color, but it just wouldn’t be caprese without the balsamic! If I make this ahead of time, I like to add the basil just before serving. It’s also a good idea to test the salad and re-season if it’s been sitting in the refrigerator for awhile.
Who Dished It Up First: Adapted from Food Network