Description
A bright and herb-forward twist on classic Caprese, this pasta salad features fresh mozzarella, cherry tomatoes, and a vibrant basil pesto.
Ingredients
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn (for garnish)
- 1 cup fresh basil leaves (for pesto)
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil (for pesto)
- 2 tablespoons pine nuts (or walnuts)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a food processor, combine 1 cup fresh basil, ⅓ cup Parmesan, ⅓ cup olive oil, 2 tablespoons pine nuts, garlic, salt, and pepper. Pulse until smooth.
- If the pesto is thick, add 1-2 tablespoons of water or olive oil and blend again. Adjust seasoning and add lemon juice if desired.
- In a large bowl, combine the cooled pasta with the pesto and toss until evenly coated.
- Gently fold in cherry tomatoes and mozzarella.
- Garnish with torn basil and let sit for 15 minutes to meld flavors or chill before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian