Pesto Caprese Pasta Salad
A simple, light pesto pasta salad packed with fresh summer flavors of tomato, basil, and fresh mozzarella with homemade pesto.
Ingredients
- 16 oz. bow-tie pasta cooked and cooled
- 2 teaspoons sea salt for pasta water plus more for garnish
- 2 cups cherry or grape tomatoes
- 2 cups small fresh mozzarella balls
- ½ cup basil leaves roughly chopped
- ½ cup freshly grated parmesan cheese
- ½ cup sun-dried tomatoes packed in olive oil and herbs
- 1 recipe homemade pesto sauce
Instructions
- Cook pasta in salted water according to package instructions. Drain and rinse with cold water until cooled.
- Place cooked pasta in a large salad bowl and toss with ingredients: tomatoes, mozzarella balls, basil, cheese, and sun-dried tomatoes.
- When ingredients are thoroughly tossed together, add pesto sauce and mix together. Adjust with additional sauce or ingredients to your desired liking.
- Chill, covered, in the refrigerator for at least 30 minutes before serving.
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Notes
- You can use any of your favorite pastas, we use bow-tie but you can also use penne, macaroni, fusilli...
- Play around with the veggies in this salad. We've tried diced red bell peppers, cucumbers, kalamata olives, red onions, chickpeas, feta...
- If the pesto sauce is too strong, try to mix a little vinegarette dressing into the salad.
Nutrition
Calories: 589kcal | Carbohydrates: 67g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 1336mg | Potassium: 614mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1498IU | Vitamin C: 11mg | Calcium: 319mg | Iron: 2mg
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