I was thinking about making a light summer salad and saw a caprese salad made with tomatoes and mozzarella cheese. I decided to combine tomatoes and cheese with spaghetti to make a vegetarian pasta salad.
The juicy tomatoes, creamy mozzarella and fragrant basil made a great accompaniment for the spaghetti in this quick and easy dinner. You can serve it when it’s made or later at room temperature.
HELPFUL HINTS:
Chopped walnuts or almonds can be used instead of pistachio nuts.
Caprese Spaghetti Pasta Salad
Yield 2 servings. Recipe by Linda Gassenheimer
4 ounces whole wheat spaghetti
2 teaspoons dried oregano
1/2 cup sliced onion
4 crushed garlic cloves
3 teaspoons olive oil, divided use
4 cups fresh tomato cubes, about 1/2 to 1-inch pieces
6 ounces mozzarella cheese cut into 1/2 to 1-inch pieces
1 cup fresh basil torn into bite-size pieces
Salt and freshly ground black pepper
1/4 cup pistachio nuts
2 tablespoons balsamic vinegar
Bring a large pot of water to a boil. Add the spaghetti, stir and boil 8 minutes or according to your package instructions. Drain. Meanwhile heat 1 teaspoon olive oil in a large skillet over medium high heat. Add the oregano, onion and garlic. Saute 2 minutes. Add the tomatoes and cook until they give off their juice, about 5 minutes. Add the drained pasta to the skillet and toss well. Add the basil, cheese, pistachios and salt and pepper to taste. Remove from the heat. Mix the remaining 2 teaspoons olive oil and balsamic vinegar together. Add to the skillet and toss well with all the ingredients. Divide between two dinner plates.
Per serving: 667 calories (40 percent from fat), 29.9 g fat (10.8 g saturated, 11.1 g monounsaturated), 54 mg cholesterol, 36.2 g protein, 70.8 g carbohydrates, 12.5 g fiber, 555 mg sodium.
