Quick Fix: Caprese Spaghetti Pasta Salad

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

Recipe by Linda Gassenheimer

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.