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Cooking 101
Caprese salad is a staple on Ali’s table, the classic combo of juicy tomatoes and fresh mozzarella is satisfying and elegant. Combining those classic ingredients with pasta transforms the dish into a hearty weeknight meal. Since it’s a no-cook sauce, this recipe only takes as long as it does to cook the pasta, about 10 to 12 minutes.
This pasta can be served hot or chilled. If serving chilled, cool the pasta first, then add the remaining ingredients so the greens don’t wilt and the cheese stays intact.
Salt
1 Lb. any small shaped pasta (we used gemelli)
1 pint cherry tomatoes, halved
10-12 balls of ciliegini or bocconcini cheese (8-oz tub)
2 cups of baby arugula
Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta and cook the pasta according to package directions
In a large bowl, toss the pasta along with the tomatoes, cheese, arugula along with ½ a pouch of the edamame green goddess until it is fully coated in the sauce. Serve immediately.
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