Fried Green Tomato Caprese Pasta Salad

After spending a ton of time traveling in the southern states, I became a HUGE fan of fried green tomatoes. I've had everything from fried green tomato BLT salads to fried green tomato eggs benedict. I've been on such a pasta salad kick lately and really wanted to come up with a way to make the flavors work with pasta and boooom. (I also love a good caprese salad so I added in some elements of that as well - basil, fresh mozz, balsamic!)

The tomatoes aren't actually fried (so much less work - and healthier!) but the addition of homemade crispy breadcrumbs mixed into every bite makes it feel like they are fried and creates that crispy texture! You can buy breadcrumbs, but I highly suggest making your own! Throw a few slices of your fave bread into a processor and toast them in olive oil on the stovetop until golden brown and crispy! Worth every second. 

What you need:

• 1/2 lb pasta (I used orzo but you can use any smaller shape)
• 3/4 cup mayo (if you don't like mayo you can sub for 1/2 cup evoo)
• 1/4 cup balsamic vinegar (I used a white balsamic vinegar bc I like the color better, similar taste)
• 1 garlic clove, grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large green tomatoes, diced
• 1 cup fresh mozzarella cheese
• 1/4 cup chopped fresh basil leaves
• Optional - balsamic glaze drizzle (for caprese lovers) 
• 1 cup crispy breadcrumbs 

What to do:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. (When you drain the pasta, rinse with cold water to cool.)
2. Combine the mayo, balsamic vinegar, garlic, salt and pepper in the bottom of a large bowl to make the pasta salad dressing.
3. Add the cooled pasta to the dressing along with the other pasta salad ingredients. Mix well to combine.
4. Top with the breadcrumbs right before serving. (This keeps them crispier for longer - although I did find that my breadcrumbs stayed crispy after mixed into the pasta for several hours!!)