Pasta Salad Caprese


1 container of fresh grape tomatoes (about 2 cups)
1 container of fresh sliced mushrooms (about 2 cups)
1 bunch of small fresh asparagus sliced in 2 inch lengths – remove about 2 inches of tough stalk end and discard
olive oil
garlic powder
McCormick perfect pinch italian seasoning
Fresh Basil, chopped
1 box barilla penne pasta
8 oz fresh mozzarella pearls
1/2 cup fresh grated parmesan cheese

Place tomatoes, mushrooms and asparagus on sheet pan and drizzle with olive oil. Sprinkle on garlic powder, italian seasoning and salt, toss to coat. Place in 375 degree oven and roast about 25 minutes then let cool. Cook pasta according to directions and cool by running under cold water in colander. Place pasta in bowl, add roasted veggies and cheeses. Then make dressing by mixing the following together.

1/2 cup olive oil
1/4 cup of balsamic or apple cider vinegar
2 TBS Fresh Chopped Basil
McCormick perfect pinch italian seasoning
Black Pepper

Drizzle over salad and gently toss. Refrigerate and serve.


About Lori Carter

Hello, my name is Lori and I’m a true child of the seventies. I grew up in a small Texas town. If you’ve ever seen the movie Dazed and Confused then you’ve seen a glimpse of my past. I’m a mother, storyteller, lover of nature, cooking and exploring natural folk remedies for addressing today’s health concerns. I hope you enjoying reading my little blog and I welcome any comments you may wish to share with me.

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