We have officially hit the time of the year when all I want to consume is cold foods. The temperatures here in Florida are around 90 degrees already, and they will only continue to climb as the summer arrives. Therefore, it is time to break out my arsenal of filling, flavorful, and fun meal options that will satisfy but keep me cool in temperature. My friends, this mozzarella, tomato, and basil couscous salad with arugula fits the bill perfectly.
In more recent years I’ve become quite addicted to fresh salad greens topped with various grain option. Couscous, quinoa, even rice – I’m all about combining the two for a hearty meal. They’re great plain, but then I got to thinking: what if I combined two glorious things…fresh green salad and pasta salad…into one fabulous dish? It just might work.
When it comes to summer, the flavors of caprese salad are definitely what I crave, so creating a caprese style pasta salad just seemed like the right thing to do. The pearled couscous is perfect for topping salad greens, ensuring you get a little bit of pasta with each forkful. The couscous is tossed with Kalamata olives, cherry tomatoes freshly picked from my garden, fresh basil (also from my garden), and fresh mozzarella cheese. This flavor combination is one that has always delivered rave reviews from the family, and is one that they never seem to tire of, myself included.
Let’s take a minute to talk about fresh mozzarella Wisconsin Cheese. It is hands down one of my all time favorite cheese varieties to enjoy. It’s creamy, soft, and mild in flavor. Mozzarella cheese is always a perfect pairing with tomatoes, basil, and olive oil, so adding in a generous amount of cheese to this pasta salad (and garnishing your finished plate with a few more chunks) just seems right! I also love that it has a slightly elastic texture – the mouthfeel is fantastic, and you can tell it is fresh when you take a bite!
I’m not going to lie – I could simply consume this pasta salad on its own. And the good thing is that you can do that, no problem! But adding it to a bed of fresh, peppery arugula is the perfect complement to the pasta salad, in my humble opinion. It takes the pasta salad from a side dish to a full meal. If you have certain family members who aren’t a fan of arugula, you could also use spring mix or baby spinach. And if you want to add in some meat to the dish, adding a grilled chicken breast or other protein would be fantastic. Options: you have them!
Another reason I’ll give this dish a big thumbs up is for how easy it is to put together – you can prepare the pasta salad in advance and leave it to chill in the fridge. Then, when it comes time for your meal, all you have to do is scoop and go! It’s a great meal for the summer season when you want to spend time with your friends and family. I personally like to make an extra large batch of pasta salad so I can have it for my meal, but also have some later for a side dish on another day (or maybe another salad!).
Do you have a favorite Wisconsin Cheese? What variety can you not live without?
Also – make sure you get inspired by the other delectable recipes featuring Wisconsin Cheese today for Sunday Supper! With so many options you are sure to find one that is perfect for your family table!
Cheese Appetizers:
Cheese Bread:
Main Dishes with Cheese:
Cheese Side Dishes:
Desserts:
10 Ideas for Cheese Dip Dippers by Sunday Supper Movement
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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