Description
Enjoy a refreshing twist on a classic with this Light and Creamy Pesto Caprese Pasta Salad, featuring homemade pesto, juicy cherry tomatoes, and fresh mozzarella, perfect for any gathering.
Ingredients
Scale
- 8 oz pasta (penne or fusilli works best)
- 2 cups fresh basil leaves
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls, halved
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling
Instructions
- Make the Pesto: Blend basil, garlic, Parmesan, olive oil, and salt in a food processor until smooth.
- Cook the Pasta: Boil salted water, add pasta, cook until al dente, then drain and rinse.
- Combine Ingredients: Mix pasta with pesto, then fold in mozzarella and tomatoes.
- Serve and Enjoy: Drizzle with balsamic glaze and serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for 2-3 days.
- For best flavor, let the salad sit for a while before serving.
- Feel free to use store-bought pesto if short on time.
- Great as a side dish or a standalone meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370 Kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 15mg