Caprese Pasta Salad

Caprese Pasta Salad

20
Pepi-Rainbow 2

"The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack."

Ingredients

1 h 25 m {{adjustedServings}} servings 354 cals
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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
  2. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
  3. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.
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Reviews

20
  1. 31 Ratings

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The real caprese salad is my all time favourite salad, so this idea seemed good too. The combination of fresh basil pesto and the mozzarella cheese really works! Couple of minor things: save...

This is delicious! You can't go wrong with basil, tomato and cheese. One thing I didn't think to do that I should have done - rinse the pasta with COLD water before combining it with the pesto...

I made this recipe for a cool dinner dish tonight after a hot day here in the Sierra Nevada's and it didn't dissapoint. I thought the pesto was a little light and I doubled the pesto recipe (I'm...