Pesto Caprese Pasta Salad
A quick, sun-soaked pasta salad featuring al dente pasta, bright cherry tomatoes, creamy mozzarella, and homemade basil pesto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
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 (for garnish)
- 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, rinse under cold water, and cool.
- Prepare the Pesto: In a food processor, combine basil leaves, Parmesan, olive oil, nuts, garlic, salt, and pepper. Blend until smooth, adding water or more olive oil if needed.
- Assemble the Salad: In a large bowl, combine cooled pasta with pesto and toss until coated.
- Add Tomatoes and Mozzarella: Gently fold in halved cherry tomatoes and mozzarella.
- Garnish and Serve: Top with torn basil leaves. Let sit for 15 minutes or chill for an hour before serving.
Notes
Swap pine nuts for walnuts or almonds for a different flavor. Use nutritional yeast for a dairy-free version. This salad can be made ahead and stored for up to 3-4 days.
Find it online: https://www.wholesomeeasy.com/pesto-caprese-pasta-salad/