Pesto Caprese Pasta Salad (Printable Version)
Bright Mediterranean flavors combine in this chilled pasta featuring fresh mozzarella, tomatoes and homemade basil pesto.
# Ingredients:
→ For the Salad
01 -
8 oz rotini, penne, or bowtie pasta
02 -
1 cup cherry tomatoes, halved
03 -
8 oz fresh mozzarella, cut into bite-size cubes
04 -
1/4 cup fresh basil leaves, roughly chopped
05 -
1 tbsp olive oil (for tossing the pasta)
→ For the Pesto Dressing
06 -
1 cup fresh basil leaves
07 -
2 cloves garlic, minced
08 -
1/4 cup pine nuts (or walnuts as alternative)
09 -
1/4 cup grated Parmesan cheese
10 -
1/2 cup extra virgin olive oil
11 -
Juice of 1/2 lemon
12 -
Salt and pepper to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and toss with a tablespoon of olive oil to keep it from sticking. Let the pasta cool to room temperature.
02 -
In a food processor or blender, combine the basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped. With the motor running, slowly stream in the olive oil until it forms a smooth, thick dressing. Add lemon juice, salt, and pepper to taste. If you like it a bit thinner, add a little more olive oil or a splash of water.
03 -
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Pour the pesto dressing over the top and toss gently until everything is well coated.
04 -
Chill the pasta salad in the fridge for at least 30 minutes to let the flavors meld.
# Notes:
01 -
This pasta salad can be made a day ahead and keeps well in the refrigerator for up to 3 days.