I had a very happy birthday this year because I spent it in beautiful Beirut! More on that later. Anyway, after a long weekend of gorging on Lebanese delights, I’ve decided that this is going to be “Salad Week”. Hence this lovely caprese pasta salad came along, just in time to use up my last batch of fresh summer basil.

I managed to find some delicious buffalo mozzarella and sweet cherry tomatoes, plus the basil from the garden and a handful of pasta and voila! A simple salad that comes together in no time. Oh yeah, and remember my healthy basil pesto? Add a drizzle of that and you got yourself a no cook, five minute AND healthy meal.

Ingredients:
1 cup pasta, cooked
1 cup cherry tomatoes
1 cup fresh basil leaves
2 small buffalo mozzarella balls
1/2 cup pesto sauce
Salt and pepper, to taste

Steps:
Wash basil and tomatoes thoroughly.

Cut tomatoes in half.

Slice mozzarella.

Chiffonade basil.

Add pasta.

Then tomatoes, basil ribbons and cheese.

Drizzle that pesto.

Mix everything together.

Will you look at that?

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