Pesto Pasta Caprese Salad

Pesto Pasta Caprese Salad

9 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Sarah Stone
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (9)

Rate This Recipe
Dana from Murrieta
2

Dana from Murrieta

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

Molly
2

Molly

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!

Alysha
0

Alysha

Very good! I followed the recipe exactly except I didn't have fresh basil so I used dried. I'm sure it would be even yummier with fresh! Will be making this again.

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 17.1 g
  • 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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