Pesto Caprese Pasta Salad (Print Version)
A vibrant blend of pasta, creamy mozzarella, juicy tomatoes, and homemade basil pesto.
# Ingredients:
→ Pasta Salad Base
01 -
12 ounces short dry pasta such as penne, fusilli, or farfalle
02 -
1 1/2 cups cherry tomatoes, halved
03 -
8 ounces fresh mozzarella balls or diced mozzarella cheese
04 -
1/4 cup fresh basil leaves, torn
→ Fresh Basil Pesto
05 -
1 cup fresh basil leaves, packed
06 -
1/3 cup grated Parmesan cheese
07 -
1/3 cup extra virgin olive oil
08 -
2 tablespoons pine nuts or walnuts
09 -
1 clove garlic
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
Juice of 1/2 lemon, optional
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until just al dente. Drain thoroughly and rinse under cold water to halt cooking. Set pasta aside to cool.
02 -
In a food processor or high-powered blender, combine 1 cup basil leaves, grated Parmesan cheese, extra virgin olive oil, pine nuts or walnuts, garlic, salt, and black pepper. Blend until the mixture is smooth, stopping to scrape down the sides as needed.
03 -
If the pesto appears too thick, gradually add 1 to 2 tablespoons of water or additional olive oil until desired consistency is achieved. Season to taste with extra salt, pepper, or lemon juice if desired.
04 -
Place cooled pasta in a large mixing bowl. Add pesto dressing and toss until pasta is evenly coated.
05 -
Gently fold in the halved cherry tomatoes and fresh mozzarella until well distributed.
06 -
Sprinkle torn basil leaves over the salad. Let rest for 15 minutes to allow flavors to develop. Serve chilled or at room temperature.
# Notes:
01 -
Chilling the pasta and tossing in pesto prevents sticking and enhances flavor integration.
02 -
For a nut-free adaptation, substitute pumpkin seeds or omit nuts entirely.