Pesto Caprese Pasta Salad
All the flavors of a classic caprese salad wrap up in a fresh and delicious pasta salad that pairs with just about any menu.
Equipment
- large pot for boiling noodles
- large bowl for mixing and storage
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.
Nutrition
Calories: 381kcalCarbohydrates: 47gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 7mgSodium: 270mgPotassium: 221mgFiber: 2gSugar: 4gVitamin A: 678IUVitamin C: 9mgCalcium: 67mgIron: 1mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!