Caprese Pasta Salad is a perfect combination of flavors and textures. This is the perfect salad to bring to any summer barbecue or family gathering.
My mother in law just flew in to see the baby when she is born. She will be here TOMORROW! Kind of freaking out a little bit. I am so exited to meet her! My boys have loved having their grandma here. They said that she gives the best back rubs. It has been so nice to have her around to help me get things ready. I especially loved having an extra hand in the kitchen making this salad and helping me clean up!
Caprese Pasta Salad
We were making a yummy lunch and I have always wanted to make a Caprese Pasta Salad. Caprese is a perfect combination of flavors, textures, and freshness. Ripe tomatoes, mozzarella cheese, and basil. It all went together perfectly in this pasta salad! It was so simple to throw together and I am telling you, it is AWESOME! You will definitely want to make this. It is a perfect side to any summer BBQ and you are going to love it.
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Ingredients1x2x3x
- ▢ 8 ounces pasta, I used cellentani
- ▢ 1 cup small fresh mozzarella balls
- ▢ 2 cups grape tomatoes
Basil Pesto:
- ▢ 1 cup fresh basil
- ▢ 1 clove garlic
- ▢ ¼ cup parmesan, grated
- ▢ 2½ tbsp olive oil
- ▢ 2 teaspoons white balsamic vinegar
- ▢ salt and pepper to taste
Instructions
- Cook and drain your pasta according to package directions. Drain with cold water and set aside.
- In a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.
- In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto.
- Serve fresh or refrigerate overnight and serve within 24 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Caprese Pasta Salad
Ingredients
- 8 ounces pasta, I used cellentani
- 1 cup small fresh mozzarella balls
- 2 cups grape tomatoes
Basil Pesto:
- 1 cup fresh basil
- 1 clove garlic
- ¼ cup parmesan, grated
- 2½ tbsp olive oil
- 2 teaspoons white balsamic vinegar
- salt and pepper to taste
Instructions
- Cook and drain your pasta according to package directions. Drain with cold water and set aside.
- In a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.
- In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto.
- Serve fresh or refrigerate overnight and serve within 24 hours.
Nutrition
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Caprese Pasta Salad https://therecipecritic.com/caprese-pasta-salad/
