Description
This Pesto Caprese Pasta Salad combines fresh mozzarella, cherry tomatoes, and tender pasta tossed in vibrant pesto for a refreshing and easy side dish perfect for summer gatherings.
Ingredients
- 1 pound short pasta (like rotini or penne)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine), halved
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella balls.
- Add the basil pesto and olive oil to the bowl. Toss everything together until well coated.
- Season with salt and black pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh basil if desired and serve cold or at room temperature.
Notes
- You can use homemade pesto for an even fresher flavor.
- Swap mozzarella balls with cubed mozzarella if needed.
- For added protein, add grilled chicken or chickpeas.
- Best served the same day, but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook / Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
