I haven't felt much like mac & cheese due to the warm weather. Then, my cousin suggested a caprese salad mac dish. Mmmmm... Ingredients:
1/2 lb box pasta
2 cups cherry tomatoes
2 oz basil
1 fresh mozzarella
1T Olive oil
1 clove garlic
1/4 cup shredded Parmesan
salt & pepper
Directions:
Cook the pasta according to the package directions, then drain and rinse with cool water.
Wash the basil. Cut half into a chiffonade and place half in the bowl of a food processor. Add the garlic and cheese to the food processor and process until the basil is well smashed. Add the oil slowly to form a sauce.
Cut the mozzarella into 1/2 inch cubes and the cherry tomatoes in half. I saw a trick for this on Rachael Ray. Take two lids (I used Ziploc storage lids and put a layer of tomatoes between; run your knife between the lids and voila!
Combine the pasta, tomatoes, cheese and chiffonad-ed basil. Stir in sauce and add salt and pepper to taste.
I served this with a spinach salad and grilled swordfish.
