Even before I knew that Baby Y is allergic, I was already looking for a change from the same old sesame noodles. I needed a cold pasta alternative that will be a crowd-pleaser, easy to bring to family events, and not too complicated.

I ended up throwing some ingredients together with some friends’ suggestions that kind of mimic a caprese salad (tomatoes, herbs, mozzarella) but not in its true form. It’s quick and easy. It’s usually extremely popular. And best of all: it’s allergy-friendly!

I also put in black olives because M loves those, but they’re totally optional – be sure to leave that out if you’re working with a crowd who prefer a milder dish (I made that mistake at our family Chanukah party…) It adds a LOT to the salad but it doesn’t need it.

Instead of soft mozzarella balls I chunked up some cheese sticks. A friend of mine taught me this trick for when I want larger pieces of mozzarella without having to dissect a huge hunk… and without having to tear awkward slices, or putting in shredded cheese that disappears right in.

I serve it in this bowl.

It’s not as yummy, but much easier to find and more affordable if you’re cooking for a crowd, especially considering Kosher concerns. I did it the lazy way with Italian seasoning instead of fresh basil – you can pick your level of involvement!

Grape tomatoes cut in half keep it flavorful and sweet, while being easy to eat. I’ll bet it would taste great if you replaced it with sun dried tomatoes too! If you have babies eating it, quarter your grape tomatoes and olives, and cut your cheese stick chunks in quarters the long way too.

For the pasta I really like Ditalini but elbows work great too, as would any small pasta.

This pasta caprese salad is also very kid-friendly (leave out the olives if your kids don’t like it!!) and perfect for kids who will ONLY eat white pasta (like mine) and who end up without the veggies.

Ingredients for the Pasta Caprese Salad Recipe:

1 lb Ditalini pasta

1 6 oz can black olives

1 dry pint grape tomatoes

8-9 cheese sticks or string cheese

Dressing:

2 T olive oil

1 T red wine vinegar

1 T Italian seasoning or dry basil (or replace with fresh)

Garlic powder

Onion powder

How to make Pasta Caprese Salad:

1. Cook your pasta in salted water till al dente, drain, and rinse, and allow it to drain well. Add it to a large salad bowl.
2. Cut olives and grape tomatoes in half the long way and add it to your salad. Cut the cheese sticks into chunks. Add it to your room temperature or colder pasta. Make sure not to add it to the pasta while it’s hot – you DON’T want it to melt. You want to bite into nice chunks of cheese!
3. Mix together your dressing ingredients and add it to your salad. If you’re using fresh basil, add that right before you serve it so it doesn’t wilt.
4. Serves approximately eight. Doubles easily for a crowd. Serve chilled.

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What is your favorite pasta salad recipe? Comment below!

Print the recipe:

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After developing a host of severe allergies as an adult, I became pretty limited in consuming most produce. Suddenly, I had to learn to improvise when it came to enjoying salads. I needed a great salad recipe for when I had guests, but also wanted to be able to eat it myself as well. So I came up with this crunchy snow pea salad with a delicious, tangy raspberry vinaigrette. Disclosure: this post may contain affiliate links. 

This crunchy snow pea salad definitely has that satisfying crunch. Between the snow peas and the honey glazed almonds, there’s both great flavor and great crunchiness in every bite.

I first tried store-bought raspberry vinaigrette around seven years ago as a guest in someone’s home. When I came up with this crunchy snow pea salad idea, I knew it would pair well with the tangy sweetness of raspberry preserves and red wine vinegar, so I created a recipe for that as well.

I am very sensitive to eating raw onions, so I wasn’t sure if I should put them in or not. I knew they would add a good kick, though so I put them in for my taste testers, and it was a hit. They complement the sweeter ingredients in this salad very well.

About the Crunchy Snow Pea Salad with Raspberry Vinaigrette

The vinaigrette does last well in the fridge for a few days, and the recipe makes enough for two salads. However, after storing it in the fridge, the dressing should be shaken well to emulsify it before using it.

You’ll notice I added “light tasting” to the olive oil part of the recipe. Olive oil does have a strong flavor, and you don’t want it to overpower the other ingredients, so I stuck with a very light one. You are welcome to try using other oils, but I haven’t tried it that way. I also wrote 1 – 2 tsp of sugar. The dressing needs the sugar, but only add the full 2 teaspoons if you like it very sweet. Personally, I went with about one and a quarter teaspoonfuls.

The salad is best served right away, but it will stay well in the fridge for a few hours. It will stay even longer if you add the dressing and honey glazed almonds only right before serving.

What kind of meal will you be serving this salad with? Comment below!

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The post Crunchy Snow Pea Salad with Raspberry Vinaigrette appeared first on Jewish Moms & Crafters.