August 8, 2012 § Leave a comment

I’m not sure why this didn’t publish yesterday; it was supposed to. Bad blog! No cookies! Oh, wait — yes, there will be cookies soon.

Way back last month when I was in New Hampshire, I had the opportunity to go to out dinner with my good friend Sarah. We went to a lovely little Italian restaurant, where we were immediately marked as a lesbian couple who must be quickly fed and then hustled out of the restaurant. We had some fun with that, I can tell you. But I digress. One of the specials was a Caprese salad, which I had never heard of but which apparently consists of tomatoes, basil, and fresh mozzarella. Sarah got one for herself, and a couple of weeks later when the heat got super-oppressive, I remembered how cool and fresh that salad sounded, and I determined to make one for myself. I’d been having a yen for pasta salad, too, though…so I thought why not combine the two?

How much more fresh could it be? None. None more fresh.

I grabbed some whole wheat penne, because I like the nuttiness of whole wheat pasta, and I thought it would be a good, earthy undertone with the basil and tomatoes. I tossed it together with some fresh mozz, some grape tomatoes, and some fresh basil (it’s a variety called Opal Basil, which is why it’s purple and not green), then dressed it with a drizzle of olive oil and a splash of balsamic vinegar. The result? Well, to be honest…it was too fresh. I know, it sounds insane. But it was just really, too fresh. It needed something earthy (more than the pasta) to balance the intense brightness of the flavors, I think. Maybe a creamy yogurt dressing instead of the vinegar and oil. It was good, just not spectacular. I’m going to try it again with the creamy dressing and see how that works out for me. So hopefully I’ll have a good recipe for you out of this experiment soon.


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