contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Butteryum food blog recipes

Caprese Pasta Salad - Basil, Tomato, Mozzarella

Patricia Reitz

Oh my.... this is one of the yummiest things you'll ever put in your mouth. Seriously, I could eat it every single day. It's so simple to make and requires very little skill, so there's no reason not to try it. Here's how.

First, you'll need a pound of cooked, rinsed, and drained pasta (cold). Here I'm using elbows, but any fun shape will do. I put the prepared pasta in a big bowl and start building the salad like this:

I start by chopping really ripe tomatoes, lots of them. The better the tomatoes, the better this salad will be, so use really good ones. I chop about 1/2 lb for 1 lb. of pasta.

I especially like Campari tomatoes. The next really important ingredient is fresh mozzarella. It's really, really, really worth it to buy the fresh stuff.  You'll need about 1/2 pound, diced.

Of course you're going to need fresh basil - it's the star of the show here, so the more the better! Use as much as you like. I honestly don't think you can add too much.

You'll also need a little vinaigrette - my favorites are light champagne vinaigrette and sun-dried tomato vinaigrette, but feel free to use your favorite.  I use about 1/4 cup - just enough to lightly wet all the ingredients.

Stir it all together and season with salt and pepper (heavy on the pepper). Check the saltiness of your mozzarella first - brands differ greatly.

Caprese Pasta Salad

Printable Recipe


  • 1 pound elbow pasta, cooked, drained, and cooled

  • 1/2 pound diced ripe tomatoes

  • 1/2 pound diced fresh mozzarella

  • 1/4 cup of your favorite vinaigrette

  • 1/4 cup chopped fresh basil (or more to taste)

  • salt and pepper to taste


  1. Gently toss ingredients together and serve. Refrigerate leftovers.


  • Use a serrated knife to easily cut both the tomatoes and the fresh mozzarella.