Description
All the flavors of a traditional caprese salad brought together in a hearty pasta salad!
Ingredients
Scale
- 16 ounce box of pasta
- 1 pint cherry tomatoes
- 8 ounce mozzarella cheese ball
- 1/4 cup store-bought pesto
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh chopped basil for garnish
Instructions
- Step: Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions.
- Step: While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes.
- Step: Once your pasta is done, drain it and rinse it with cold water.
- Step: Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder.
- Step: Toss together and either serve at room temperature or refrigerated.
Notes
Recipe adapted from Pip and Ebby. You can use any type of pasta you prefer, though bowtie pasta works well.
- Prep Time: PT10M
- Cook Time: PT11M
- Category: Salad
- Method: Boiling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: pasta salad, caprese, vegetarian, side dish, cold pasta