Pesto Caprese Pasta Salad with Fresh Basil and Tomatoes
This delightful Pesto Caprese Pasta Salad combines the classic flavors of Caprese with the heartiness of pasta and the vibrant taste of homemade pesto.
Equipment
- 1 food processor
- 1 Large mixing bowl
- 1 Large pot
Ingredients
Pasta Salad
- 12 oz fusilli pasta
- 2 cups cherry tomatoes halved
- 8 oz mozzarella balls
Pesto Sauce
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a food processor, combine the basil leaves, garlic, and pine nuts. Pulse until roughly chopped. With the processor running, slowly add the olive oil until the mixture is smooth. Stir in the Parmesan cheese and season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, and mozzarella balls. Pour the pesto over the salad and toss gently to coat.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve the pasta salad cold, garnished with extra basil leaves if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh basil for the best flavor.
Ingredient Substitutions: Swap pine nuts with almonds if desired.
How to Serve: Serve chilled for best results.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Prepare pesto in advance and store in the fridge.
Ingredient Substitutions: Swap pine nuts with almonds if desired.
How to Serve: Serve chilled for best results.
Storage & Freshness: Keep in the fridge for up to 3 days.
Make-Ahead Tips: Prepare pesto in advance and store in the fridge.