Description
A refreshing twist on classic Italian flavors, this Pesto Caprese Pasta Salad is bursting with the vibrant tastes of basil, mozzarella, and cherry tomatoes.
Ingredients
Scale
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
- 1 cup fresh basil leaves (for pesto)
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil (for pesto)
- 2 tablespoons pine nuts (or walnuts)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Combine in a food processor or blender: 1 cup fresh basil leaves, Parmesan, ⅓ cup olive oil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Blend until smooth, scraping down the sides as needed.
- Adjust the consistency by adding a tablespoon or two of water or extra olive oil if the pesto is too thick.
- Taste and adjust seasoning, adding lemon juice for extra brightness if desired.
- Toss the cooled pasta with the pesto dressing in a large mixing bowl, ensuring every piece is coated evenly.
- Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
- Sprinkle torn basil leaves (¼ cup) over the salad for freshness and presentation.
- Serve chilled or at room temperature: For best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.
Notes
For best results, use fresh ingredients and let the pesto rest for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg