Strawberry Caprese Persian Lime Olive Oil Pasta Salad
1 pound dry pasta (I use farfalle)
3 Tablespoons Coronado Taste of Oils Persian Lime Olive Oil
1 pint fresh strawberries, hulled/halved
1 ball fresh mozzarella, diced
1/2 cup loosely packed torn fresh basil
3 tablespoons Coronado Taste of Oils trawberry Balsamic
Cook pasta in a large pot of generously-salted boiling water al dente, according to package instructions.
Drain and immediately rinse with cold water to stop the pasta from cooking.
Toss the pasta with 3 Tbl Coronado Taste of Oils Persian Lime Olive Oil.
Then, add the strawberries, mozzarella and basil to the pasta.
Pour half of the pasta mixture into a serving bowl, and drizzle with half the Coronado Taste of Oils Strawberry Balsamic.
Then add the remaining half of the pasta mixture, and drizzle with remaining balsamic.
Sprinkle with extra basil if desired.