Quick Fix: Caprese Spaghetti Pasta Salad

Linda Gassenheimer | Tribune News ServiceI 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 SaladRecipe by Linda Gassenheimer4 ounces whole wheat spaghetti2 teaspoons dried oregano1/2 cup sliced onion4 crushed garlic cloves3 teaspoons olive oil, divided use4 cups fresh tomato cubes, about 1/2 to 1-inch pieces6 ounces mozzarella cheese cut into 1/2 to 1-inch pieces1 cup fresh basil torn into bite-size piecesSalt and freshly ground black pepper1/4 cup pistachio nuts2 tablespoons balsamic vinegarBring 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 Linda@DinnerInMinutes.com.)©2024 Tribune Content Agency, LLC
Originally Published: July 23, 2024 at 3:22 p.m.

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