Description
Enjoy a refreshing Light and Creamy Pesto Caprese Pasta Salad, perfect for summer gatherings with its vibrant colors and delicious flavors.
Ingredients
Scale
- 8 ounces of pasta (fusilli or penne works best)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves of garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- Salt and pepper to taste
Instructions
- Make the Basil Pesto: In a food processor, combine fresh basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- Cook the Pasta: In a large pot, bring salted water to a boil, add the pasta and cook until al dente. Drain and let cool.
- Combine Pasta and Pesto: Transfer pasta to a large bowl, add pesto, and toss to coat.
- Add Caprese Ingredients: Gently fold in cherry tomatoes and mozzarella balls. Season with salt and pepper. Serve chilled.
Notes
- This pasta salad can be prepared in advance but keep the sauce separate until serving.
- For extra flavor, consider adding diced cucumbers or arugula.
- Substitute regular pasta with gluten-free pasta to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg