My favorite salad, by far, is a classic Caprese salad. Layers of Tomato, Mozzarella Cheese and basil, dressed simply with olive oil, red wine vinegar and salt & pepper. It is truly divine. I wish I could visit Capri. If it's on the menu, I order it. Make it with Buffalo Mozzarella and I'm in heaven. Literally. Years ago, I adapted this for a pasta salad. It was delicious and was gone. Having leftover cooked pasta from last night, I was inspired to make it again to see how it would turn out with brown rice pasta.
The picture is a little blurry, but hope that it gets the idea accross...
Caprese Pasta Salad
8 oz cooked, cooled brown rice pasta
16 oz container grape tomatoes, halved
8 oz block of mozzarella cheese, cut into cubes
4 or 5 fresh leaves of basil, jullienned
3 tbs GOOD olive oil
2 tbs red wine vinegar
Salt & Pepper to taste
Mix together and let sit in fridge for about 20 mins to half hour. Serve in lettuce cups, or on a nice bed of romaine.
My caution would be to not over dress OR let sit too long. Brown rice pasta continues to soak in dressings and will become mushy.