Caprese Pasta Salad

When I was in high school and into my early twenties, I worked as a kitchen aide in a convent here in Erie. My mom was the head cook and she used to make this side salad. It’s creamy, delicious and full of flavor!

 

  • 1 box pasta (I used radiatore)
  • 6 roma tomatoes – diced
  • salt
  • pepper
  • garlic powder
  • dried basil (fresh would be delicious!)
  • 2 cups shredded mozzarella
  • 4 cups mayonnaise
  • 1 cup milk

 

Like any pasta salad, you’re going to boil your water and pasta until tender. I like my pasta al dente so mine was ready in about 6 minutes.

Drain your pasta when it’s ready and rinse cold water over top of it. Toss the pasta around with your hands so it all cools off. When it’s cooled off completely, dump it into a large bowl along with your chopped up Roma tomatoes (they are in there, just hiding underneath the pasta!) and mozzarella cheese.

Now, this bowl in particular is PERFECT for mixing salads because it’s taller than most. I usually make a giant mess when I’m making a salad like this, but this bowl deters that from happening!

Then, add your spices! It’s really all to taste. Salt, pepper, garlic powder and basil. If you prefer a faint bails taste, sprinkle a little in. If you like alot, put a little more in, taste and see if you think it needs even more. OR keep it the way it is! I’ve said it before, it’s really all about the tastebuds…! 😋

Finally, add your mayo and milk (almond milk works because that’s what I used 😬) and stir together until it’s all combined! Eat it with your dinner or add chicken and have it for lunch! It’s also a great side dish to bring to a picnic!

 

Mangia!