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Pesto Caprese Pasta Salad

Pesto Caprese Pasta Salad: A Refreshing Summer Delight

This Pesto Caprese Pasta Salad is a refreshing blend of pasta, fresh mozzarella, cherry tomatoes, and basil pesto, perfect for summer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz short pasta (rotini or penne) Use your favorite short pasta
  • 1 cup basil pesto Homemade or store-bought
  • 8 oz fresh mozzarella (bocconcini) Cut into bite-sized pieces
  • 1 cup cherry tomatoes Halved
  • 2 tbsp extra virgin olive oil For drizzling
  • to taste salt
  • to taste pepper

Equipment

  • Pot
  • colander
  • mixing bowl
  • spatula
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Cook the pasta in boiling salted water until al dente, usually about 8-10 minutes. Drain and cool under cold water.
  2. Slice the cherry tomatoes in half and cut the fresh mozzarella into bite-sized pieces.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella. Add basil pesto and toss gently to combine.
  4. Drizzle olive oil over the mixture and toss again until well combined.
  5. Season with salt and pepper to taste, and toss gently again. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Allow the salad to sit in the fridge for 30 minutes to meld flavors. Store in an airtight container for up to 3 days.

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