Description
A vibrant and flavorful pasta salad combining fresh mozzarella, cherry tomatoes, and a creamy basil pesto, perfect for summer gatherings.
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)
- 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 until al dente, about 8 to 12 minutes. Drain and rinse under cold water.
- Prepare the pesto: In a food processor, combine the basil leaves, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. Adjust consistency with water or olive oil if needed.
- Assemble the salad: In a large bowl, toss cooled pasta with the pesto until well coated.
- Add the tomatoes and mozzarella: Fold in the cherry tomatoes and mozzarella balls gently.
- Garnish and serve: Top with torn basil leaves and let sit for 15 minutes before serving. Serve chilled or at room temperature.
Notes
- Let the salad sit for 15 minutes for flavors to meld.
- Adjust garlic and lemon to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-cook and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Pesto Caprese Pasta Salad, Summer Salad, Pasta Salad Recipe