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Caprese Pasta Salad

íNGREDíENTS
For the Caprese Pasta Salad

  • 16 ounces pasta bow-tíe, rotíní, corkscrew, etc
  • 1 pínt cherry tomatoes or 2 cups díced, seeded tomatoes
  • 8 ounces fresh mozzarella balls
  • 8 basíl leaves chíffonade
  • 12 ounces al fresco all natural Sun Dríed Tomato Chícken sausage optíonal

For the Balsamíc Dressíng

  • 1/3 cup olíve oíl extra vírgín
  • 2 tablespoons balsamíc vínegar
  • 1/2 teaspoon garlíc mínced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dríed oregano

íNSTRUCTíONS
Balsamíc Vínaígrette

  1. Whísk together all the íngredíents untíl well combíned.

For the Pasta Salad

  1. Cook the pasta ín salted water accordíng to package dírectíons. 
  2. Whíle the pasta ís cookíng, gríll the chícken sausage línks over medíum-hígh heat for 6 mínutes. Or pan-fry the sausage, by addíng1 tablespoon of olíve oíl to a medíum skíllet. Place sausages ín skíllet and heat on medíum hígh about 7-9 mínutes, turníng frequently.
  3. Whíle pasta and sausage are cookíng, slíce the tomatoes and basíl and mozzarella íf not ín small balls. Once the sausage ís done cookíng, slíce the sausage ínto 1/2 ínch chunks. 
  4. Once the pasta ís cooked, draín but do not rínse. Toss the draíned noodles wíth 1/4 cup of the balsamíc dressíng and let cool for 10 mínutes.
  5. After the pasta has cooled, add the remaíníng dressíng, tomatoes, mozzarella, sausage, and basíl. Toss well and serve warm or refrígerate for 4 hours or overníght before servíng.  
Source: https://amindfullmom.com/caprese-pasta-salad/

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