Pesto Caprese Pasta Salad
A delightful and refreshing pasta salad bringing together fresh basil, mozzarella, cherry tomatoes, and a homemade pesto dressing, perfect for summer gatherings or light lunches.
Ingredients
For the Pesto
- 1.5 cups fresh basil leaves, loosely packed Use fresh for the best flavor.
- 1/3 cup pine nuts (or sliced almonds) Can substitute with walnuts or pecans.
- 2 cloves garlic, minced Adjust amount to taste.
- 2 tablespoons white wine vinegar
- 3 tablespoons lemon juice Freshly squeezed is best.
- 2 tablespoons shredded parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil
For the Salad
- 1 lb pasta (orecchiette, rotini, or gluten-free) Choose your preferred shape.
- 1.5 lbs cherry tomatoes, sliced or halved Ripe tomatoes add flavor.
- 10 ounces small mozzarella cheese balls, or cut from a log Bite-sized pieces work best.
- 1/4 cup shredded parmesan cheese, for garnish Optional.
- 1 handful fresh basil leaves, for garnish Use whole leaves for presentation.
- Salt & pepper to taste
Instructions
Preparation
- Cook the pasta according to package instructions; drain and set aside.
- In a food processor, combine basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and pepper. Blend until smooth.
- Slowly add olive oil while the processor is running until fully incorporated.
Assembly
- In a large bowl, combine cooked pasta, cherry tomatoes, and mozzarella cheese.
- Pour pesto over the pasta and toss to combine.
- Adjust seasoning with salt and pepper to taste.
- Garnish with fresh basil leaves and additional parmesan cheese if desired.
- Serve chilled or at room temperature.
Notes
Best to enjoy within 1-2 days for optimal freshness. Store in an airtight container in the refrigerator for up to 3 days. Avoid adding additional cheese and basil until serving to keep flavors vibrant.