Caprese Spaghetti Pasta Salad

Caprese Spaghetti Pasta Salad. Linda Gassenheimer/TNS

By Linda Gassenheimer From Tribune News Service

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.

Countdown

• Place water for spaghetti on to boil.
• Prepare all ingredients.
• Boil pasta.
• Cook the remaining ingredients.

Shopping List

To buy: 4 tomatoes, 1 bunch fresh basil, 1 bottle dried oregano, 1 package whole wheat spaghetti (4 ounce needed), 1 container mozzarella cheese (6 ounces needed), 1 container shelled pistachio nuts and 1 bottle balsamic vinegar.

Staples: olive oil, onion, garlic, salt and black peppercorns.

Caprese Spaghetti Pasta Salad

• 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.

Yield 2 servings.

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.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2024 Tribune Content Agency, LLC.

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