It’s early June and already too hot to turn on the oven. When I can’t deal with standing by the stove—and need to keep my eats light and cool—it’s time for dinners like this cold Caprese Pasta Salad.
I am a sucker for cold pasta salads, especially when it’s H-O-T out. Cold soba noodles tossed in a tangy soy dressing, chilled orzo with veggies and feta, and this take on the classic caprese salad are my favorites.
This couldn’t get easier for a lazy summer evening. Cook pasta, drain, and toss with tomatoes, mozzarella, onion, basil and—hear me out!— avocado. I know that avocado isn’t typically in caprese salad, but it gives a wonderful creaminess that makes this dish hearty without making it heavy. It also gives a great nutrition boost so that you don’t have to stress about making a side veggie! (I told you this is a lazy summer night’s meal!)
Though it takes a little extra effort and requires turning on the oven, I should tell you that this dish is even more delicious when you use roasted cherry tomatoes. Keep that in mind for when it cools down. Another great variation can be made using gluten-free pasta. I’ve tried it with great results.
This recipe for Caprese Pasta Salad makes about 4 servings.
