Pesto Caprese Pasta Salad
A vibrant and refreshing pasta salad made with fresh basil, juicy cherry tomatoes, and creamy mozzarella, perfect for any occasion.
Ingredients
Pasta
- 12 oz short pasta (penne, fusilli, or farfalle) Cook according to package instructions.
Salad Ingredients
- 1.5 cups cherry tomatoes, halved Provides sweetness and juiciness.
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella Use fresh for best flavor.
- 0.25 cup fresh basil leaves, torn Adds flavor and color.
Pesto Ingredients
- 1 cup fresh basil leaves For preparing the pesto.
- 0.33 cup grated Parmesan cheese Adds depth to the pesto.
- 0.33 cup extra virgin olive oil For pesto preparation.
- 2 tablespoons pine nuts (or walnuts) Toasted for enhanced flavor.
- 1 clove garlic For added aroma.
- 0.5 teaspoon salt To season the pesto.
- 0.25 teaspoon black pepper To taste for seasoning.
Optional Ingredients
- 0.5 of a lemon juice Optional, adds brightness.
Instructions
Preparation
- Boil water in a large pot. Add short pasta and cook according to package instructions until al dente, about 10-12 minutes.
- While the pasta cooks, combine fresh basil leaves, grated Parmesan cheese, pine nuts, garlic, salt, and black pepper in a food processor. Drizzle in extra virgin olive oil and pulse until smooth.
Combining
- Once the pasta is cooked, drain it and toss it in a large bowl with halved cherry tomatoes, mozzarella, and torn basil leaves.
- Gently fold in the pesto with the pasta mixture until each piece is well-coated.
- If desired, squeeze fresh lemon juice over the pasta salad just before serving.
Notes
Serve chilled or at room temperature. Enhance flavor by toasting the pine nuts beforehand.