From CML’s Kitchen By Meagan Goheen
R E C I P E S
CAPRESE PASTA SALAD WITH PROSCIUTTO INGREDIENTS 16 oz penne pasta (or pasta of choice) 2 pints of grape tomatoes (halved) 16 oz pearl mozzarella balls ½ cup fresh basil, thinly sliced ¾ cup extra virgin olive oil ¾ cup white balsamic vinegar 4 garlic cloves (finely minced) ½ tsp crushed red pepper 1 tsp kosher salt 1 tsp fresh cracked pepper 4 oz prosciutto thinly sliced Balsamic glaze DIRECTIONS Cook pasta according to instructions, drain and set aside to cool. Mix olive oil, white balsamic vinegar, garlic, crushed red pepper, salt and pepper. In a large bowl combine cooled pasta, halved tomatoes, mozzarella, prosciutto, basil, and dressing; toss well. Serve with a drizzle of balsamic glaze.
made wit h love! Perfect made ahead for your next cookout or potluck!
140 — Summer 2022 CAROLINA MOUNTAIN LIFE
