Caprese Pasta Salad

Caprese Pasta Salad

19 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 25 m
Pepi-Rainbow
Recipe by  Pepi-Rainbow

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (19)

Rate This Recipe
pinkypink
36

pinkypink

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: saved a few basil leaves and slivered them over top of the salad, and added a bit of sweet aged balsamic vinegar, because I usually add that to the tomato version of this salad. Also, fresh mozzarella cheese doesn't shred, so I chopped it into thin slices. Thanks!

jodiann4
23

jodiann4

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, cheese and tomatoes. I simply drained it and it ended up melting my cheese. It's still good, but would be better with un-melted cheese.

Sierra Nevada Mom
16

Sierra Nevada Mom

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 pregnant so fat content be damned!) and added a 6 oz can of olives halved and loved it! Thank you for the new summer staple at my house!

More Reviews

Similar Recipes

Easy Cold Pasta Salad
(26)

Easy Cold Pasta Salad

Bow-Tie Pasta Salad
(20)

Bow-Tie Pasta Salad

Veggie Pasta Salad
(11)

Veggie Pasta Salad

Smoked Salmon Pasta Salad
(8)

Smoked Salmon Pasta Salad

Simple Tasty Pasta Salad
(5)

Simple Tasty Pasta Salad

Pesto Pasta Caprese Salad
(5)

Pesto Pasta Caprese Salad

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 14.6 g
  • 23%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pesto Pasta Caprese Salad

>

next recipe:

Quick Antipasto Pasta Salad