Sunday Recipes w/ Margi Kyle – Fresh Summer Caprese Pasta Salad

There’s nothing better than a fresh, colorful dish on a warm summer day, and this Fresh Summer Caprese Pasta Salad brings together some of my favorite flavors of the season. Inspired by the classic Caprese salad that originated on the Italian island of Capri, this recipe combines juicy tomatoes, creamy mozzarella, fragrant basil, and pasta into a light, refreshing dish that’s perfect for cookouts, lake weekends, and easy entertaining around Lake Norman. I hope it becomes one of your summertime favorites, too!

This dish checks all the boxes:

• No heavy cooking
• Perfect for cookouts and lake weekends
• Colorful and magazine-worthy
• Can be served as a side or light meal
• Uses ingredients people can easily find
• Photographs beautifully for social media

Ingredients

• 12 oz bow-tie (farfalle) pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• ½ cup fresh basil leaves, chopped
• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic glaze
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper to taste

Directions

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
3. Whisk together olive oil, garlic, salt, and pepper.
4. Toss everything gently.
5. Refrigerate for at least 30 minutes.
6. Just before serving, drizzle with balsamic glaze.

Margi’s Kitchen Tip

“This salad actually tastes even better after it’s had a little time to chill in the refrigerator. The flavors blend together beautifully, making it a perfect make-ahead dish for a summer gathering.”

See Margi’s Collection of Sunday Recipes