A few weeks ago, I made lunch for one of my favorite non-profit organizations, Rising Star Outreach. Rising Star helps those afflicted with leprosy in India through education, micro grants and medical care.
We served three salads: Basil Couscous Salad, Chicken, Apple and Smoked Gouda Salad and this incredibly simple and flavor packed Caprese Pasta and Artichoke Salad. A fruit platter, assorted rolls and cookies completed the menu.
If you are looking for a simple and fresh pasta salad, it doesn’t get much easier than this, cook the fresh pasta in less than two minutes, chop a few ingredients and toss with salad dressing. It’s great for make ahead, or make at the last minute. With fresh basil and tomatoes being available year round, this is a salad you can make any time of the year!
Caprese Pasta and Artichoke Salad
Ingredients
- 16-20 oz package fresh Tortellini or Ravioli cheese filled pasta
- 1- .7 oz Good Seasons Salad Dressing, dry mix envelope
- 6-8 oz jar marinated artichoke hearts, drained and cut up
- 1 pint grape or cherry tomatoes or heirloom tomatoes
- 3/4 to 1 cup good quality Italian salad dressing, I used Bernstein’s Cheese Fantastico
- 8-12 oz fresh mozzarella cheese, cubed
- 1 cup fresh basil leaves, whole or chopped
- Salt and fresh ground pepper to taste
Instructions
- Cook Pasta according to package directions. Be careful to not overcook. Rinse with cold water and drain well. Place pasta in a large bowl and sprinkle with dry seasoning. Place in refrigerator for at least 2 hours, overnight if possible. Before serving, add the remaining ingredients.
- Serve or refrigerate for up to 6 hours.
- Serves about 10 as a side dish.
Notes
Did you make this recipe?
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