Caprese Pasta Salad with Pesto Dressing

• 12 oz pasta (fusilli or penne work great)
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 1/2 cup fresh basil leaves
• 1/2 cup pesto sauce
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon black pepper
• Salt to taste
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
2. 2 In a large bowl, combine the cooled pasta, cherry tomatoes, and mozzarella balls.
3. 3 In a smaller bowl, whisk together the pesto sauce, olive oil, balsamic vinegar, black pepper, and salt.
4. 4 Pour the pesto dressing over the pasta mixture and toss to coat.
5. 5 Gently fold in the fresh basil leaves.
6. 6 Serve immediately or chill in the refrigerator for at least an hour before serving. Sprinkle with Parmesan if desired.

Equipment

• Large pot
• Colander
• Large mixing bowl
• Whisk

Variations

• Add grilled shrimp for a seafood twist.
• Incorporate roasted bell peppers for extra flavor.

Substitutions

• If pesto isn't available, use a mix of olive oil, garlic, and fresh basil.
• Substitute gluten-free pasta for a completely gluten-free option.

Pairings

• A crisp Pinot Grigio complements the fresh flavors.
• Serve with warm, crusty bread.

Nutrition

Tips

• For a richer flavor, allow the salad to marinate in the refrigerator for a few hours before serving.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Toss gently before serving.

Freezing: This salad does not freeze well due to the fresh mozzarella and tomatoes.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve with a crusty baguette and a simple green salad.

FAQ