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Pesto Caprese Pasta Salad

Pesto Caprese Pasta Salad: Your Go-To Summer Refreshment

This Pesto Caprese Pasta Salad is a vibrant celebration of summer with basil pesto, creamy mozzarella, and sweet cherry tomatoes.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Short Pasta (fusilli, penne, or rotini)
For the Pesto
  • 1 cup Basil Pesto homemade or store-bought
For the Main Ingredients
  • 8 ounces Fresh Mozzarella soft, creamy variety
  • 1 pint Cherry Tomatoes sweet, ripe
Optional Add-Ins
  • 1 cup Grilled Chicken for added protein
  • 1/2 cup Olives for a briny flavor
  • 1 cup Roasted Vegetables like zucchini or bell peppers

Equipment

  • large pot
  • Colander
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Pesto Caprese Pasta Salad
  1. Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water.
  2. Prepare the ingredients by halving the cherry tomatoes and cutting the mozzarella into bite-sized pieces.
  3. Combine the cooled pasta with basil pesto in a large mixing bowl, folding until evenly coated.
  4. Add the halved cherry tomatoes and mozzarella to the pasta, folding in optional ingredients if using.
  5. Taste and adjust seasoning, then chill in the refrigerator for at least 30 minutes.
  6. Serve the salad tossed gently, garnished with basil leaves if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 500mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg

Notes

This salad can be made ahead of time, and flavors improve after chilling. Store in an airtight container for up to 3 days.

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