Description
Pesto caprese pasta salad is a huge hit at parties and summer potlucks! Serve this delicious dish as a side, salad or appetizer. The combination of mozzarella cheese, tomatoes and basil is absolute perfection!
Ingredients
Scale
- 16 oz Rotini pasta (cooked al dente, drained)
- 8 oz tomatoes (cherry or grape tomatoes, halved)
- 8 oz mozzarella pearls (microbial rennet)
- 1/2 cup fresh basil (chopped)
- 1/4 cup pesto
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Bring a large pot of water to a boil and add a 16-ounce box of Rotini pasta. Cook pasta until al dente, then drain and rinse with cold water.
- Step 2: In a large salad bowl, combine cooked Rotini pasta, grape or cherry tomatoes, fresh mozzarella pearls, chopped fresh basil, pesto sauce, extra virgin olive oil, and balsamic vinegar. Mix well, season with 1/2 teaspoon kosher salt and freshly ground black pepper, and cover the bowl tightly and refrigerate until you are ready to serve.
Notes
Keep this salad covered and in the fridge until you are ready to serve it. It will stay fresh in the fridge for 2-3 days. Use gluten-free pasta for a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 3 g
- Sodium: 244 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 11 mg
Keywords: pesto caprese pasta salad, summer pasta salad, side dish, mozzarella pearls