Description
This Caprese Pesto Pasta Salad recipe is the traditional Caprese salad in pasta form! Pasta, sweet cherry tomatoes, basil, and tomatoes! This has fresh ingredients and is an easy pasta salad recipe for BBQs and potluck!
Ingredients
Scale
- 3 cups dry orecchiette pasta, or other small pasta
- 1/3 cup pesto
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1 1/2 cups halved cherry or grape tomatoes
- 1 1/2 cups small pearlini fresh mozzarella balls
- 6 leaves fresh basil leaves, finely shredded
- Balsamic glaze (optional)
Instructions
- Boil: Bring a large pot of salted water to a boil; cook pasta al dente, about 8 minutes or according to the package directions; drain and cool.
- Mix: Mix pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar in a large bowl.
- Toss: Add pasta and toss to coat. Fold in tomatoes, fresh mozzarella pearls, and fresh basil.
- Chill: Chill in the fridge until ready to eat. Drizzle with balsamic glaze if desired.
Notes
Any short pasta will do here such as farfalle, rigatoni, penne, elbows, ziti, or rotini. To prevent the pasta from turning brown, limit the amount of dark balsamic vinegar or use white balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 575 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Caprese Pasta Salad, Pesto Pasta, Italian Side Dish, Summer Salad, Potluck Recipes