Caprese is the new "it" flavor -- everywhere I look, I see it. It's a salad, a skewer, on pizzas and on burgers. I've even seen it in the form of a smoothie. Although I'm partial to just enjoying this dish in its most natural form (eaten with my hands, a fresh baguette and extra-virgin olive oil), I wanted to play around with the flavor and put a unique spin on this favorite of mine.
Meet Caprese and sprouts pasta salad -- a fresh mix of rotini pasta, bite-size pieces of fresh mozzarella, vine-ripened tomatoes, fresh basil and Brussels sprouts. I added the Brussels sprouts in as a last minute "this might be fun!" experiment, and I'm really pleased with how they complemented the flavor. If you are a part of the 98 percent of people in the world who hate sprouts, don't worry because they aren't necessary. In addition to being an incredibly refreshing pasta salad, this dish is very healthy and uses only 2-1/2 tablespoons of extra-virgin olive oil. Now all you need to accompany this delicious salad is a bottle of white wine and an Italian villa. I hear they run cheap these days.
Makes six 1 cup servings
In a medium pot, heat 6 cups of water and bring to a boil. Add salt and pasta to the water and cook it until the pasta is al dente, about eight minutes. Drain, rinse and set aside to cool.
Once the pasta has cooled, mix it with chopped tomatoes, mozzarella balls and Brussels sprouts. Add the olive oil, vinegar, salt and pepper. Toss it and garnish with fresh basil!
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