My husband loves mac n cheese, and we have a great local restaurant called Mr. Mac's that he likes to go to. I don't care for traditional mac n cheese, but I've become addicted to their cold caprese mac salad. I decided that it would be easy enough to recreate at home, and since I've got the house all to myself today I gave it a try.
I think I nailed it! I'm impatient and hungry so am eating a portion right away, but I'm betting it will be even better after it's had a chance to sit for a few hours. The full recipe makes a boatload, but this is easily halved or quartered. If you don't want to make the dressing from scratch there are some great bottled varieties out now, I like Ken's Balsamic Simply Vinaigrette.
Caprese Pasta Salad
- 1 lb elbow macaroni
- 2 containers grape or cherry tomatoes, halved or quartered
- 1 large red onion, in small dice
- fresh mozzarella, in bite sized pieces (I used 4 1 3/4 oz Bocconcini)
- 1/4 to 1/2c shredded 3 cheese blend (Parmesan, Asiago, Romano)
- 1/4c balsamic vinegar
- 3/4 c olive oil
- salt and pepper to taste
- Basil, oregano to taste (I used about 1T each dried)
- Cook elbow pasta in salted water until tender. Drain and rinse with cool water. Toss with tomatoes, cheeses and onion.
- For dressing- combine all ingredients in lidded jar or whisk in a bowl. Pour desired amount over salad, toss to combine.
- Keep refrigerated until ready to serve.
Caprese, tomato, mozzarella
Salads, lunch, Pasta
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