Recipe by Ebwallace
"There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes' sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good."
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mezze (short) penne pasta
fresh asparagus, trimmed and cut into thirds
lemon juice, or more to taste
2 large cloves
large grilled chicken breast, sliced thinly and halved
roma (plum) tomato, diced
fresh basil, torn
Delicious! Very bright and colorful dish (see photo). The only thing I did differently was to add some chunks of mozzarella to bring it closer to a real caprese recipe. It would be just as good without. Also added salt and pepper at the table. This dish is versatile too. My Dad eats meat and I don't, so I just added his precooked chicken to the dish after taking my portion out. Five full stars for this delicious dish that I will most definitely make again, especially as the weather gets warmer and the veggies are even fresher! Thanks so much for posting this Ebwallace!
It was very good! I did add cubed mozzarella like another reviewer suggested. I added sausage instead of chicken.
This was very good. I was limited by the ingredients I had on hand, and this made a nice base to work from. I was out of butter, so I used Coconut oil along with lemon juice as written. I had rotisserie chicken, canned diced tomatoes, garlic, fresh asparagus, onion, sweet pepper, and I threw in herbs from my garden (basil, oregano, and parsley) along with salt and pepper. 1 cup (dry) of gluten free penne pasta. Easy, and good. I'll make this again.
I subbed the chicken breast for chicken,spinach and asiago sausages, fried and chopped, I used the tiny tomatoes, halved, bc it's what I had, and I didn't have any asparagus (refuse to buy it, too $$) I subbed the shallots for onion. The first time I made this, it was good, but not quite enough sauce. The second time, I upped the sauce and basil. After serving, I topped it with crumbled feta cheese. SO GOOD! Even my husband, who is picky with cheeses, thought it took it up a notch. Even though I changed a few things, this recipe is so versatile, I don't think it hurt it at all. It became a favorite for everybody after the first time. The next time I make this, I am going to add some fresh baby spinach to the pasta, just enough to wilt it. I think some other great veggies to try would be peppers, zuchinni, mushrooms, etc. A++ on this one!!
Used 1 1/2 pkg of Purdue short cut Chicken- tossed them in at the end to heat up and ate as a pasta meal. Thought it needed more seasoning so next time will add more basil, tomatoes and some red pepper.
Nice flavors but a little too much pasta. I added broccoli and mozzarella like the others suggested and sea salt and pepper. I don't eat meat so I added more veggies but next time I'll add a lot more tomato and cut down the pasta. Still, liked the flavors and would recommend.
Real good. I used lemon grape seed oil and a little fresh lemon. I also added fresh mozzarella.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 158
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