Description
This Pesto Caprese Pasta Salad is a delightful twist on the classic Caprese salad, incorporating pasta for a satisfying meal. With the freshness of cherry tomatoes, creamy bocconcini, and the flavors of basil pesto, this salad is perfect for a quick and tasty lunch or side dish.
Ingredients
Scale
Pasta:
- 3 cups dried pasta, like fusilli, rotini or penne (250g / 8.8oz)
Pesto Dressing:
- ½ cup basil pesto, preferably homemade
- 1 tablespoon white balsamic vinegar (notes 1)
- ¼ teaspoon salt or to taste (notes 2)
- ¼ teaspoon ground black pepper
Additional Ingredients:
- 2 cups cherry or grape tomatoes, halved
- 250 g baby bocconcini, halved (baby mozzarella balls / mozzarella pearls) (8.8oz)
- 2 tablespoons toasted pine nuts (notes 1)
- ½ cup, not packed fresh basil leaves (small or roughly chopped)
Instructions
- Cook Pasta: Bring a large saucepan of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and let cool.
- Prepare Salad: In a large bowl, combine pasta, pesto, balsamic vinegar, salt, and pepper. Mix well.
- Add Ingredients: Stir in tomatoes, bocconcini, and pine nuts. Adjust seasoning with salt if needed.
- Chill and Serve: Chill the salad and garnish with fresh basil leaves before serving.
Notes
- White balsamic vinegar can be substituted with regular balsamic vinegar.
- Adjust salt according to taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
