Description
Simply delicious caprese inspired pasta salad tossed in a homemade basil pesto. Done in just 20 minutes!
Ingredients
Scale
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 8 ounces mozzarella pearls or balls
- 1/4 cup fresh basil, roughly chopped
- 1 small, ripe avocado, diced
- 1 tablespoon balsamic vinegar
- Coarse salt, ground black pepper to taste
- 1 cup packed fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 2 1/2 tablespoons raw pine nuts
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
Instructions
- Step: Cook pasta according to box instructions. Drain, rinse under cold water, and chill until ready to use.
- Step: While pasta is chilling, make the pesto sauce. In a food processor or blender, pulse pine nuts and basil leaves together several times.
- Step: While processor is on, slowly pour in olive oil until fully combined. Add parmesan and garlic and pulse until completely mixed.
- Step: In a large salad bowl, toss pasta together with pesto, tomatoes, mozzarella cheese, avocado and fresh basil.
- Step: Drizzle with balsamic vinegar and add salt and pepper to taste. Garnish with any extra fresh basil.
Notes
Serve chilled as a refreshing main dish or a side for your next meal. Store in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 25 mg
Keywords: pasta salad, caprese, pesto, vegetarian, quick meal, summer salad