Description
This Pesto Caprese Pasta Salad recipe is an amazingly delicious simple pasta salad from the I Heart Naptime Cookbook. You’ll make this one again and again!
Ingredients
Scale
- 1 lb uncooked bow-tie pasta
- 1 tbsp extra-virgin olive oil (plus more if needed)
- ¾ cup basil pesto (or one 6 oz jar prepared basil)
- ¼ cup Italian dressing
- 1 ½ to 2 cups baby spinach (stemmed)
- 1 pt cherry tomatoes (about 2 cups), sliced
- 8 oz bocconcini (microbial-rennet fresh mozzarella balls), drained and halved
- Salt and black pepper
Instructions
- Step: Bring a large pot of water to a boil and cook the pasta as directed.
- Step: Drain pasta and run it under cold water to stop the cooking process.
- Step: Transfer to a large serving bowl, drizzle with olive oil and stir. Let cool completely.
- Step: Stir in the pesto and Italian dressing.
- Step: Add the spinach, tomatoes and mozzarella. Toss to combine.
- Step: Season with salt and pepper.
- Step: Cover the pasta and refrigerate until ready to serve. If the pasta seems dry before serving, you can add an additional 1 ½ tsp of olive oil.
Notes
If the pasta seems dry before serving, you can add an additional 1 ½ tsp of olive oil.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 833 kcal
- Sugar: 9 g
- Sodium: 652 mg
- Fat: 37 g
- Saturated Fat: 8 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 95 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 24 mg
Keywords: Pesto Caprese Pasta Salad