Description
Light Pesto Caprese Pasta Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This delightful salad features perfectly cooked pasta swirled in homemade pesto, juicy cherry tomatoes, and creamy mozzarella balls. It’s not just a meal; it’s an experience that brings joy to any gathering, from casual picnics to elegant potlucks. Quick to prepare, this salad is ideal for busy weeknights or meal prep, ensuring you have fresh flavors throughout the week.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups fresh basil leaves
- 1 cup cherry tomatoes, halved
- 8 oz bocconcini mozzarella balls
- 1/4 cup pine nuts, toasted
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp lemon juice
Instructions
- Cook the pasta in boiling salted water until al dente (8-10 minutes). Drain and set aside.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped. With the processor running, drizzle in olive oil until smooth.
- In a large bowl, toss the cooked pasta with the pesto sauce until evenly coated.
- Gently fold in cherry tomatoes and mozzarella balls.
- Finish with lemon juice and zest. Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg