Monday, June 1, 2015

Caprese Pasta aka Cold Pasta - A quick and easy vegan meal

I have been making this refreshingly light pasta dish for years.  It is a staple in our house throughout the summer, made even better when the ingredients come fresh from our garden.  It is super easy to make, vegan, healthy, gluten free and great for a quick weeknight meal, picnic or cooling summer lunch.

1 Package of gluten free noodles - I like Jovial's brown rice noodles best
1-1.5 Cups of a variety of fresh small tomatoes - like golden pear, sungold, cherry, grape, etc.  Grocery stores now carry great variety packs perfect for this pasta dish...simply use the whole package. Cut in the tomatoes in half if small and quarter if larger
1/4 Cup of fresh basil chopped
2-4 Cloves of garlic (depending on size) finely minced
Olive Oil
Red or White wine vinegar
Salt and Pepper
You can always add some Buffalo Mozzarella if you want.

Cook pasta according to box directions. While the pasta is cooking, gather, wash and cut your fresh basil and tomatoes

Place chopped garlic, basil and tomatoes in a large mixing bowl.  Add salt and pepper to taste remembering that tomatoes generally need a bit more seasoning.  Drizzle with olive oil.  I drizzle over the entire mixture three times.  Add about 2 Tablespoons of red or white wine vinegar.

Now using your best kitchen tools (clean hands), squish the mixture up exploding all of the tomato juices together with the oil, vinegar, salt, pepper, garlic and basil.

Drain and rinse the cooked pasta with cold water.  Add the pasta to the bowl containing the tomato mixture and toss.  

Vuala!  A delicious, healthy meal in less than 20 minutes.  Enjoy! 
(husband and 3-year-old approved)

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