this caprese salad + a nice bed of spinach, arugula, and baby chard = awesome lunch
Ingredients
- 8 oz multigrain penne pasta
- a handful of cherry, grape, or heirloom tomatoes, halved
- 4 oz fresh mozzarella, chopped
- 1 yellow bell pepper, chopped
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 3 tbsp pesto
- a few leaves of fresh basil, torn
- 2 cloves of garlic, crushed or minced
- salt and pepper, to taste
Directions
- Boil a medium pot of water and cook pasta according to package directions; drain well.
- In a serving bowl, combine the pasta, tomatoes, bell pepper, mozzarella, and basil.
- To prepare the dressing, combine balsamic vinegar, olive oil, pesto, salt and pepper in a separate bowl and whisk together.
- Pour dressing over salad, and toss to coat.