Description
A vibrant pasta salad that combines the classic Caprese flavors of fresh mozzarella, cherry tomatoes, and basil with al dente pasta coated in basil pesto.
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)
- â…“ cup grated Parmesan cheese
- â…“ 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 your choice of pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool completely.
- Prepare the Pesto Dressing: In a food processor or blender, combine 1 cup of fresh basil leaves, Parmesan cheese, ⅓ cup olive oil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth, scraping down the sides as needed. If too thick, add a tablespoon or two of water or extra olive oil. Taste and adjust seasoning, adding lemon juice if desired.
- Assemble the Salad: In a large mixing bowl, toss the cooled pasta with the pesto dressing until evenly coated. Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
- Garnish and Serve: Sprinkle torn basil leaves over the salad for a fresh touch. For the best flavor, let the salad sit for about 15 minutes before serving.
Notes
Consider adding toasted nuts for extra crunch and flavor. Let the salad rest before serving to blend the flavors.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: No Cooking Needed
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg