Chef Jacquie’s Tips for a Perfect End-of-Summer Caprese Pasta Salad
As summer winds down, it’s the perfect time to savor the season’s market-fresh ingredients with a twist on a beloved classic: the Caprese Salad. By turning it into a pasta salad, you’ll enjoy the bright flavors of Italy in every bite.
Here’s my 7 Pasta Salad Making Tips (to make it extra delicious):
- Choose the Right Pasta: Use cavatappi, fusilli, or elbow macaroni. Their unique shapes hold the dressing and ingredients, ensuring you get flavor in every bite. Cook the pasta al dente for the best texture—firm but not too soft.
- Reserve Pasta Water: Before draining, set aside a bit of the pasta water. Adding a splash to the pasta salad helps bind the dressing to the pasta, giving it a creamy, cohesive texture.
- Enhance with Heat: Mix the hot pasta with scallions, garlic, oregano, salt, and pepper. The heat gently mellows the scallions and garlic, bringing out their sweet, savory notes without overpowering the dish.
- Embrace Freshness: Add the cherry tomatoes, spinach, fresh mozzarella balls, and torn basil leaves once the pasta cools. I used dried Sicilian Oregano It’s a bit of a culinary secret weapon – just a sprinkle can transform this dish beyond anyone’s pasta salad expectations. These ingredients bring a freshness we all seek and a add bursts of flavor, capturing the essence of summer.
- Balance with Vinegar and Olive Oil: White balsamic vinegar adds a subtle sweetness without overpowering, while extra virgin olive oil lends a rich, fruity depth. Whisk them together for a light dressing that enhances, not masks, the natural flavors.
- Chill for Perfection: Once combined, cover the bowl with plastic wrap and refrigerate for a few hours or overnight. This resting time allows the flavors to meld, resulting in a more cohesive and flavorful salad.
- Serve and Savor: Serve chilled as a side dish or a light main course. Enjoy it at a summer picnic, family gathering, or as a quick meal that brings out the best of the season’s bounty.
End-of-Summer Caprese Pasta Salad Recipe
Assemble Ingredients:
- 1 pound of cavatapi, fusili or elbow macaroni
- 2 garlic cloves, microplaned
- 1 bunch of scallions, sliced thin
- 2 tablespoons of white balsamic vinegar
- 1/2 cup of Extra Virgin Olive Oil | (Check out Blog on EVOO)
- 1 small (8 ounce) bag of spinach
- 1 small container of cherry tomatoes, sliced in halves
- 1 container of fresh tiny Mozzarella balls (ciliegine)
- 4 fresh large basil leaves, torn into tiny bits
- 1/4 teaspoon dried Sicilian Oregano
- 1 teaspoon Salt
- 1/4 teaspoon of fresh ground Black Pepper
Directions:
Cook your pasta in salted boiling water until al dente, follow directions on the package. Drain pasta, but reserve a little liquid.
In a large bowl add scallions, spinach, oregano, garlic, salt, pepper and then the hot pasta and stir. The heat wilts the spinach and mellows out the scallions and garlic. When pasta has cooled add the rest of your ingredients and stir. Wrap with plastic and put in the fridge for a few hours or overnight.
By using simple, fresh ingredients and following these tips, you’ll create a dish that not only celebrates the end of summer but also brings a taste of Italy to your table. Enjoy!
