Description
Pesto Caprese Pasta Salad is a refreshing and flavorful dish combining pasta, cherry tomatoes, mozzarella, and basil pesto. Ideal for potlucks, picnics, or light meals, it offers a vibrant taste of Italian cuisine.
Ingredients
- 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
- 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 and cook the pasta until al dente. Drain and rinse under cold water. Set aside to cool.
- In a food processor or blender, combine basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. Add lemon juice for brightness if desired.
- In a large bowl, toss the cooled pasta with pesto dressing until evenly coated.
- Gently fold in halved cherry tomatoes and mozzarella balls.
- Sprinkle torn basil leaves on top. Let sit for 15 minutes before serving. Serve chilled or at room temperature.
Notes
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in an airtight container for up to 4 days.
- Add grilled chicken or chickpeas for extra protein.
- Drizzle extra olive oil or pesto if salad becomes dry.
- Use store-bought pesto for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 25mg
