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Easy Peasy Caprese Pasta

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This is a dish that can be served warm or cold, as an entree or as a side. It is made with simple fresh ingredients in about a half an hour. It is as pretty to look at as it is tasty to eat. I make a huge bowl of it for my daughter to take back to college after a weekend at home. She says it never lasts more than a day because her friends wait by her dorm room to have some when she gets back to campus!

Easy Peasy Caprese Pasta

  • Servings: 1-½ cup
  • Prep Time: 35 min
  • Cooking Time: 12 min


  • 1 lb. uncooked penne pasta
  • 1 cup of cherry or grape tomatoes
  • 1 yellow bell pepper
  • 2 cups of loosely packed fresh basil leaves
  • 8 oz. vinagrette (preferably La Martinique French vinagrette)
  • A splash (approx 1 tbsp) balsamic vinegar; I like Fini brand
  • ¾ cup fresh grated parmesan
  • 1- 8 oz. container of small fresh mozarella balls (ciliegini), drained of any liquid
  • 1 cup of cooked shredded chicken
  • 1 tbsp dried oregano
  • salt and pepper to taste
  • shaved parmesan for garnish


  1. Cook pasta in salted water until al dente. Drain. While the pasta is boiling, shred the chicken, chiffonade the basil (cut into long thin ribbons) , cut tomatoes in half and cut the yellow bell pepper into 2" long thin strips. Place tomatoes, bell pepper, basil, oregano and balsamic in a large bowl. Add the vinagrette and to coat. When the pasta is cooked, drain, then add to bowl with shredded chicken, parmesan and mozarella. Toss together to coat. Salt and pepper to taste. Before serving, garnish with shaved parmesan and a few small whole fresh basil leaves.

Recipe Tags

Serve warm with chicken as an entree or cold without chicken as a side dish. This is a dish that is even better a day or two after it is prepared as the flavors marinate together in the vinagrette and balsamic.

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