Caprese Pasta Salad

As we ease back into a school day routine, I have been looking for ways to free myself up so that I am available to work with each child a little more. One thing I have done is work out a schedule (did I really say the “s” word?). Each day I have my son (15) and youngest daughter (7) making lunch and my oldest daughter (18) and middle daughter (10) making dinner — with help from me when needed.

My goal is to teach each of the children to be as self-sufficient in the kitchen as possible. Yesterday, my son was busy finishing up his Algebra, so I went ahead and started cooking some pasta. Hannah decided she could handle the rest of lunch, so I just let her go. She got out the cutting board, a sharp knife (Yes, I let my young ones use sharp knifes after I have shown them how to use them properly.), some tomatoes, and fresh mozzarella and away she went.

I love this pasta salad because it is light and healthy and my kids just eat it up.  I learned to make it from an Italian lady living in Germany.  Go figure ; )

Caprese Pasta Salad

1 box pasta, cooked al dente and drained
2-3 tomatoes
2 packages fresh mozzarella
2-3 fresh basil leaves
1 clove garlic, crushed
salt to taste

Mix together and drizzle olive oil over top. Sprinkle freshly grated parmesan over the top. Enjoy!


  1. […] And on Friday, I am making fresh mozzarella cheese, perfect for a Caprese Salad! […]

  2. […] Because I had never made cheese before, I decided to start out simple. I figured it couldn’t get much simpler than fresh mozzarella. Plus, we love eating fresh mozzarella in our Caprese Pasta Salad. […]

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