Caprese Pasta Salad

Let's be real. Pasta salads are everyone's favorite salads. Mix it up with caprese flavors and you really can't go wrong. I added broccoli to put a little more umph to it and I think its a perfect and light dish for your next fall gathering.

Caprese Pasta Salad
Time: 40 Minutes / Serving Size: 6-8

Ingredients:

• 2 Heads of Broccoli
• 1 Box of Farfalle Pasta
• 12 Oz. Marinated Mini Fresh Mozzarella 
• 1/2 Cup Extra Virgin Olive Oil
• 2 Garlic Cloves, Minced
• 1/2 Lemon, Juice and Zest
• 1 Pint Grape Tomatoes, Halved
• 1 Tsp Salt
• 10 Fresh Basil Leaves
• 1/2 Cup Pine Nuts

Directions:

Fill a large pot with water and salt over high heat. Bring to a boil.

Cut the heads of broccoli into small pieces.

Add the broccoli florets into the boiling water and cook for 3 minutes. Take broccoli out with sieve and place in bowl. 

Bring the water back to a boil and add in pasta. Cook until al dente (follow instructions on box).

While the pasta cooks, half the mozzarella balls.

Use the marinated oil from the mozzarella and add to a small sauce pan. Add extra virgin olive oil, minced garlic, lemon zest and juice.

Heat oil over medium heat for 5 minutes.

Once the pasta is done, drain and add to bowl with broccoli.

Pour the oil over the pasta and broccoli.

Add the halved tomatoes and mozzarella to bowl.

Add salt.

Chiffonade the basil. Add to bowl.

Place the pine nuts in a dry pan over medium heat. Toast for 2-3 minutes. Add to bowl.

Mix carefully, plate and serve!