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Pesto Pasta Caprese Salad

Pesto Pasta Caprese Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Sarah Stone

Sarah Stone

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.

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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

Molly
4

Molly

11/5/2013

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 basil. I added the basil about 30 minutes before serving so that it would be fresh. This is an outstanding salad with lots of flavor. It will be repeated in our house. Thank you, blondeprincess, for sharing your recipe!

Dana from Murrieta
3

Dana from Murrieta

4/13/2014

Very good pasta salad. Easy to make and I like the fact that the dressing is made fresh and not from a bottle.

Johanna WISHES she were a
1

Johanna WISHES she were a

8/2/2014

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 pearls, I subbed a block of fresh marinated mozzarella instead, and I sliced it into 1/4" chunks. Since other reviewers said it was bland or lacking something, I added some fresh mushrooms I'd cooked in EVOO and balsamic vinegar, and they had a little tang which greatly improved the salad as a side dish.

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