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caprese pesto pasta salad-grantrecipes

Caprese Pesto Pasta Salad

A vibrant and refreshing pasta salad combining juicy tomatoes, creamy mozzarella, fresh basil, and flavorful pesto, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 12 oz short pasta (e.g., rotini, penne, or farfalle) Use short pasta shapes that hold onto the pesto.
  • 1.5 cups cherry or grape tomatoes (halved) These small, sweet tomatoes are perfect for the salad.
  • 1 cup fresh mozzarella pearls or diced mozzarella Opt for high-quality, fresh mozzarella.
  • 0.5 cup pesto Use homemade or high-quality store-bought pesto.
  • 2 tbsp olive oil Extra-virgin olive oil adds richness.
  • 0.25 cup fresh basil leaves (torn or chiffonade) Enhances freshness and visual appeal.
  • to taste salt and freshly cracked black pepper Season to taste.
Optional Add-Ins
  • 2 tbsp balsamic glaze For drizzling over the salad.
  • 0.25 cup grated Parmesan cheese Add for extra flavor.
  • 0.5 cup Kalamata olives (sliced) Introduce a briny note to the dish.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
  2. Drain the pasta and rinse under cold water to stop the cooking process. Drizzle with 1 tbsp olive oil and toss to prevent sticking.
Preparing the Ingredients
  1. Halve the cherry or grape tomatoes to release their juices.
  2. Prepare the mozzarella by cutting into bite-sized cubes if using a large ball.
Assembling the Salad
  1. In a large mixing bowl, combine the cooked pasta, halved tomatoes, mozzarella, and torn basil leaves.
  2. Stir in the pesto, ensuring all ingredients are evenly coated.
Finishing Touches
  1. Season the salad with salt and freshly cracked black pepper to taste.
  2. Optional: Drizzle with balsamic glaze, sprinkle with Parmesan cheese, or add sliced olives.
Serving the Salad
  1. Serve immediately at room temperature or refrigerate for 30 minutes to let the flavors meld.
  2. Garnish with extra basil leaves before serving.

Notes

Use fresh basil pesto and ripe tomatoes for the best flavor. Optionally, assemble just before serving to maintain colors and textures.