Pesto Pasta Caprese Salad

Pesto Pasta Caprese Salad

12
Sarah Stone 66

"The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different."

Ingredients

20 m {{adjustedServings}} servings 169 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
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Reviews

12
  1. 16 Ratings

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Yum, Yum, Yum – we thoroughly enjoyed this pasta salad made with tomatoes and basil from our garden. I mixed this up in the morning to give the flavors time to marry, with the exception of the ...

This was pretty good. Due to a tomato allergy, I subbed steamed broccoli florets for the grape tomatoes, and I added some sliced black olives to add another dimension. Instead of the mozzarella ...

4/15 awesome i loved this. made and cooled pasta, added the pesto mixed with the oil and garlic like recipe said. i followed the recipe except added grilled chicken breast cubed and some black...