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noodles, tomatoes, basil, mozzarella pasta salad in a white bowl on a wood cutting board

Pesto Caprese Pasta Salad

Sheila
All the flavors of a classic caprese salad wrap up in a fresh and delicious pasta salad that pairs with just about any menu.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course lunch, potluck, Salad, Side Dish
Cuisine salad
Servings 8 servings

Ingredients
  

  • 1 pound pasta cavatappi, fusilli, orecchietta, shell all work best
  • 8 ounces small pearl mozzarella
  • 2 cups cherry tomatoes cut in half
  • 1/2 cup finely diced red onion
  • 1/2 cup basil leaves washed, dried, and chopped into thin slices (chiffonade)
  • 2/3 cup basil pesto
  • 1/3 cup mayonnase
  • 1/4 cup balsamic vinegar
  • fresh ground black pepper

Instructions
 

  • Bring water to a boil in a large pot on stove top, salt water, cook pasta until it is al dente.
  • Drain pasta in a colander in the sink, rinse with cold water to cool pasta down. Drain well.
  • Prep vegetables. Cut cherry tomatoes in half, and finely dice the red onion. Wash, dry, and chiffonade basil.
  • Combine the dressing ingredients in a small mixing bowl. Pesto, mayonnaise, and balsamic. Whisk to combine.
  • In a large bowl add cooked (and cooled) pasta, tomatoes, onion, basil, mozzarella balls, and dressing, mix to combine. Add fresh ground black pepper and salt to your taste.
Keyword mozzarella, pasta, pesto, salad, tomato
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