Caprese Pasta Salad

One of my favorite things about summer is a Caprese Salad. I could eat it every day and be happy. So I knew it was time to create a Caprese Pasta Salad with all those flavors that I love. 


This came together pretty quickly for our BBQ that we hosted for our son and his girlfriend. She loves Caprese Salad just as much as I do so I knew I just had to test it out on her. I think we both ate ourselves silly. 



Basil is one of those herbs that I have to have in my herb garden every year. I find myself picking from it every single day. Sometimes, I just go out and pick a few sprigs off the top just to make the air around me smell like basil. My husband is not as big of a fan as I am and always makes some silly comment every time he smells it while out in the yard. Silly man, you don't know what you are missing! 



Our cherry tomato plants have turned out to be regular tomato plants. I have never seen a cherry tomato that big so it must have been a boo boo!  I was a little disappointed but oh well, we will just add those in with all the other tomatoes that are coming in nicely now (FINALLY) I will just have to visit a road side stand or the grocery store to buy those this year. 

Here is a little funny story, last year we had a cherry tomato plant pop up beside our kitchen door steps. We watered it, staked it, and wouldn't you know it, we had more tomatoes on that random plant than we did all the ones we planted. Only thing I can imagine is a cherry tomato must have fell to the ground the year before and it seeded. Or maybe a bird dropped it. Either way, we enjoyed those babies all summer! 

This Caprese Pasta Salad was declared a keeper with the family. Everyone loved it, well Mr. Picky Pants wouldn't try it, his loss!  It is a must try this summer. 


Caprese Pasta Salad

16 oz Ruffles pasta, cooked to al dente and drained (rotini works well too)
1 cup grape or cherry tomatoes, halved
1 cup Mozzarella pearls
1/2 cup fresh chopped basil
1/4 cup pesto
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste


Stir basil, pesto, olive oil, and vinegar in a bowl until combined. Stir into remaining ingredients in a large bowl and mix well. Cover and chill until ready to serve.




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Meal Plan Monday

Peach Tea

Oh my goodness, did someone leave the oven door open? Gracious, it is a hot one out there today. Peach Tea, coming right up! 



During the dog days of summer, we tend to drink A LOT of iced tea. The heat and humidity can be a killer here in Virginia so it is a must. I find myself making lemonade and iced tea every time I head into the kitchen. 



We make iced tea by the gallons here and sometimes it is several gallons within a day. Depending on who is around and what we have going on for the day. On REALLY hot days, we tend to stay indoors a lot and as of late, binge watch some of our favorite shows.  (its my new addiction) 



On a recent quick trip to one of our favorite road side stands, I picked up a bunch of fresh peaches. Now these peaches were good all on their own. The kind you bite into and the juice runs down your arm. Yeah, that is when you know they are good. When I was making one of the many pitchers of tea, I decided to make some Peach Tea with these sweet and juicy peaches. 


Oh my goodness, this Peach Tea was super refreshing and hit the spot. It was perfect to quench our thirst on these hot days. Where have you been all my life?  




Wherever you are friends, stay cool and make some Peach Tea! 

Peach Tea


1 cup sugar
1 cup water
3 sliced fresh peaches
3 regular size tea bags or 1 family size tea bag
6 cups of water


To make simple syrup, bring water, sugar, and sliced peaches to a boil. Reduce heat to medium and continue to simmer for 2-3 minutes. Crush peach slices as you stir to dissolve sugar. Turn off heat, cover, and let sit for 30 minutes. In a separate pan, steep tea bags in water for 5 minutes. Remove tea bags and place in a pitcher. Strain syrup through a fine mesh strainer to remove fruit pieces. Add syrup to tea and serve over ice. Garnish with fresh peach slices and mint if desired. 



Need some more refreshment?





The base I use for all my fruity lemonades




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Skillet Cowboy Rice Casserole ~ Weekend Potluck #232


The recipe with the most clicks was...


Skillet Cowboy Rice Casserole by Melissa’s Southern Style Kitchen

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Lemon Ice Box Cake by From This to That by Linda




Baked Sweet & Sour Chicken by Living on Cloud Nine


Featured Hostess Recipe ~







Your hostesses ~



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Chicken Spaghetti ~ Weekend Potluck #231


The recipe with the most clicks was...



Cheesy Chicken Spaghetti by The Country Cook

Recipes that caught our attention ~



Cinnamon Swirl Peach Bread by Mirlandra’s Kitchen



Grandmother’s Spaghetti Bolognese by Sprinkle of Vanilla Sugar


Featured Hostess Recipe ~






Chicken Enchilada Pasta Skillet by Mommy’s Kitchen


Your hostesses ~



Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.


Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!