Ingredients
For the Salad:
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 the Pesto Dressing:
1 cup fresh basil leaves
⅓ cup grated Parmesan cheese
⅓ cup extra virgin olive oil
2 tablespoons pine nuts (or walnuts for a budget-friendly option)
1 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ a lemon (optional, for brightness)
Ingredient Highlights
Cherry Tomatoes: Adds sweetness and a juicy pop of flavor.
Fresh Mozzarella: Creamy and mild, balancing the bold pesto.
Basil: Provides the aromatic, herbaceous base for the pesto.
Pasta: Use a sturdy pasta shape to hold the dressing and ingredients.
Pine Nuts: Adds a nutty richness to the pesto.
Instructions
Here’s how to make Pesto Caprese Pasta Salad:
Cook the Pasta:
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Pesto Dressing:
Blend the Ingredients: In a food processor or blender, combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed.
Adjust the Consistency: If the pesto is too thick, add a tablespoon or two of water or extra olive oil. Taste and adjust seasoning, adding lemon juice for extra brightness if desired.
Assemble the Salad:
Combine the Pasta and Pesto: In a large mixing bowl, toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly.
Add the Tomatoes and Mozzarella: Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
Garnish and Serve:
Top with Basil: Sprinkle torn basil leaves over the salad for freshness and presentation.
Serve Chilled or at Room Temperature: For best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.