Print

Pesto Caprese Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and gluten-free pasta salad featuring fresh mozzarella, cherry tomatoes, and homemade basil pesto.

Ingredients

Scale
  • 12 oz short pasta (penne, fusilli, or farfalle)
  • 1 ½ cups cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
  • ¼ cup fresh basil leaves, torn
  • 1 cup fresh basil leaves (for pesto)
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil (for pesto)
  • 2 tablespoons pine nuts (or walnuts)
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ a lemon (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package instructions until al dente.
  3. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
  4. Combine 1 cup fresh basil leaves, Parmesan, ⅓ cup olive oil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor or blender.
  5. Blend until smooth, scraping down the sides as needed. Adjust the consistency by adding a tablespoon or two of water or extra olive oil if the pesto is too thick.
  6. Toss the cooled pasta with the pesto dressing in a large mixing bowl, ensuring every piece is coated evenly.
  7. Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
  8. Sprinkle torn basil leaves over the salad for freshness and presentation.
  9. Serve chilled or at room temperature: for best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.

Equipment

Notes

Store covered in the refrigerator for up to 3 days. Not recommended for freezing.

Nutrition

Find it online: https://www.glutenfreez.com/pesto-caprese-pasta-salad/