Recipes from the Road: Caprese Pasta Salad
One of the questions we get asked most frequently is if we really do cook in the RV or if we eat out all the time. While we do eat out occasionally, our health and our pocketbook could not afford to do it daily.
Luckily most of my tried and true recipes can be easily made in my limited cooking space, with the most basic cooking tools.
The hardest days to cook are travel days. We can’t pull off to the side of the road, pop out the sides of our trailer and cook up a hot meal. Sandwiches got boring 2 weeks into our travels. I’m on a constant quest to find easy, edible dishes that don’t need to be re-heated, and in some cases, don’t even need silverware.
One of my go-to recipes is something I picked up while living in Italy 20 years ago, Caprese Pasta Salad. The fresh ingredients make a wonderful summer salad that tastes even better when left in the fridge overnight.
Caprese Pasta Salad
- 1 box penne pasta
- 4-5 Roma tomatoes
- 1 block (8-12 oz.) fresh mozzarella cheese
- 1 bunch of fresh basil
- olive oil
- balsamic vinegar
Cook pasta as directed. Strain and rinse in cold water. Transfer to a large bowl and coat in olive oil.
While pasta is cooking, chop tomatoes and cheese into medium-sized chunks. Add to bowl. Chop basil and add to bowl. Sprinkle salt, vinegar, and olive oil to taste. Refrigerate for at least an hour. If you let it marinate overnight, stir before serving.
Note: You might need to add more olive oil or balsamic vinegar if it sits more than a few hours.
Because of limited fridge space, I tend to put the pasta in a gallon ziploc bag. It’s easier to mix before serving, and it’s easy clean up. Enjoy!