Pesto Caprese Pasta Salad
A vibrant dish bursting with fresh flavors, combining tender pasta, juicy cherry tomatoes, creamy mozzarella, and aromatic basil—a perfect meal for gatherings or cozy family dinners.
Ingredients
Pasta
- 12 oz short pasta (penne, fusilli, or farfalle) Use short pasta shapes as they hold sauce well.
Vegetables
- 1.5 cups cherry tomatoes, halved Fresh for sweetness and juiciness.
Cheese
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella Opt for fresh mozzarella for a creamy texture.
- 1/3 cup grated Parmesan cheese Essential for the pesto.
Herbs
- 1 cup fresh basil leaves (for pesto) Essential for making pesto.
- 1/4 cup fresh basil leaves, torn For the salad.
Pesto Ingredients
- 1/3 cup extra virgin olive oil (for pesto)
- 2 tablespoons pine nuts (or walnuts) Toast for better flavor.
- 1 clove garlic
Seasonings
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/2 tablespoon juice of lemon (optional) Adds brightness.
Instructions
Preparation
- Boil a large pot of salted water. Add the chosen short pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the pasta and rinse it under cold water to stop further cooking.
Making Pesto
- In a food processor, combine fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, pine nuts (or walnuts), garlic, salt, and black pepper. Blend until smooth.
- If the pesto is too thick, add more olive oil for a creamier texture.
Combining Ingredients
- In a large bowl, combine the cooked pasta, halved cherry tomatoes, and mozzarella. Gently toss them to mix well.
Finishing Touches
- Pour the pesto over the pasta mixture and gently fold in, ensuring everything is well coated.
- Squeeze lemon juice over the salad and adjust seasoning with salt or pepper to taste.
Serving
- Cover and refrigerate for 15-30 minutes to allow the flavors to meld before serving.
Notes
Customize with additional vegetables or proteins. Store leftovers in an airtight container for up to 3 days.