Pesto Caprese Pasta Salad
A vibrant and fresh pasta salad with basil pesto, cherry tomatoes, and mozzarella, perfect for warm days and gatherings.
Ingredients
For the Pesto
- 1 1/2 cups fresh basil leaves Use fresh for best flavor.
- 1/3 cup pine nuts
- 2 small cloves garlic
- 2 tablespoons white wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons shredded parmesan cheese
- 1/2 teaspoon kosher salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/3 cup extra virgin olive oil Use high-quality oil.
For the Salad
- 1 lb pasta (orecchiette, rotini, or gluten-free pasta) Any pasta that holds up well.
- 1 1/2 lbs cherry tomatoes Halved or whole based on preference.
- 10 ounces small mozzarella cheese balls Can substitute with larger mozzarella.
- 1/4 cup shredded parmesan cheese For garnish.
- 1 handful fresh basil leaves For garnish.
- to taste salt & pepper To season the salad as desired.
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and set aside.
- In a food processor, mix the basil leaves, pine nuts, garlic, white wine vinegar, lemon juice, parmesan cheese, salt, and pepper. Blend until smooth.
- Slowly add the olive oil while the processor is running until fully mixed.
Mixing
- In a large bowl, combine the cooked pasta, cherry tomatoes, and mozzarella cheese.
- Pour the pesto over the pasta and mix well to combine.
- Adjust the seasoning with salt and pepper to your liking.
- Garnish with fresh basil leaves and extra parmesan cheese if desired.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Drizzle with olive oil if the pasta seems dry after storing.