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Pesto Caprese Pasta Salad

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 400 g short pasta (such as fusilli, penne, or farfalle)
 200 g cherry tomatoes, halved
 250 g fresh mozzarella balls (ciliegine or bocconcini), halved
 ½ cup homemade or high-quality store-bought pesto
 ¼ cup pine nuts, toasted
 Fresh basil leaves for garnish
 Salt and freshly ground black pepper, to taste
 Extra virgin olive oil, for drizzling
For the Homemade Pesto (optional):
 2 cups fresh basil leaves
 ½ cup grated Parmesan cheese
 ⅓ cup pine nuts
 2 garlic cloves, minced
 ½ cup extra virgin olive oil
 Salt and freshly ground black pepper, to taste
1

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.

2

Make the Pesto (if making homemade): In a food processor, blend basil leaves, Parmesan cheese, pine nuts, and garlic until finely chopped. With the processor running, gradually add the olive oil until the mixture is smooth. Season with salt and pepper.

3

Combine the Salad: To the cooled pasta, add the cherry tomatoes, mozzarella balls, and toasted pine nuts. Pour the pesto over the top and gently toss to combine everything evenly. Season with salt and pepper to taste.

4

Garnish and Serve: Drizzle with a little extra virgin olive oil and garnish with fresh basil leaves. Serve at room temperature or chilled.

Nutrition Facts

0 servings

Serving size

400g

Amount per serving
Calories350
% Daily Value *
Total Fat 20g26%

Saturated Fat 6g30%
Trans Fat 8g
Sodium 300mg14%
Total Carbohydrate 40g15%

Dietary Fiber 1g4%
Total Sugars 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.