Throw together an impressive Italian-inspired picnic feast with an easy-to-assemble caprese pasta salad, cheeses, salumi, and other nibbles to enjoy al fresco.
What You Get
Orange pistachio cookies
What You'll Need
Salt and freshly ground pepper
Makes 8 servings
25 minutes active time
40 minutes total time
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes or 1 minute less than the package instructions. Drain the pasta and rinse under cold water until cool.
Meanwhile, cut the tomatoes in half (or quarter, if they are large). Drain the mozzarella. Pick the basil, toss the stems, and tear the leaves. Remove the white skin from the salami, and slice it into rounds. Slice the Gouda and fontina cheeses, removing and discarding the rinds. Separate the grapes into smaller clusters. Drain the olives.
In a large bowl, combine the pasta, tomatoes, mozzarella, and basil. Add the pesto to the bowl and toss to coat. Season to taste with salt and pepper.
To serve, set out the pasta salad. Arrange the cheeses, salami, prosciutto, and grapes on a large board. Place the olives in a bowl and set out a small bowl for pits. Pile the crackers and cookies on the side and serve.
Contains: milk, tree nuts, wheat.