Caprese Pasta Salad

from ButterYum


  • 1 pound elbow pasta, cooked, drained, and cooled
  • 1/2 pound diced ripe tomatoes
  • 1/2 pound diced fresh mozzarella
  • 1/4 cup of your favorite vinaigrette
  • 1/4 cup chopped fresh basil (or more to taste)
  • salt and pepper to taste


  1. Gently toss ingredients together and serve.  Refrigerate leftovers.

Note - use a serrated knife to easily cut both the tomatoes and the fresh mozzarella.