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Fresh Pesto Caprese Pasta Salad

Fresh Pesto Caprese Pasta Salad - featured image
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A light and refreshing pasta salad featuring basil pesto, cherry tomatoes, and fresh mozzarella, perfect for easy summer meals.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta like rotini, penne, or farfalle
  • 1/2 cup (120 ml) fresh basil pesto, homemade or store-bought
  • 1 1/2 cups (about 250 grams) cherry or grape tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella small-curd balls or bocconcini, drained and halved
  • 2 tablespoons (30 ml) extra virgin olive oil
  • A handful fresh basil leaves, torn or thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) lemon juice, optional

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of your chosen pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Stir occasionally to prevent sticking.
  2. Reserve about 1/4 cup (60 ml) of the pasta cooking water, then drain the pasta in a colander. Return the pasta to the pot while still warm (not hot) to help it absorb the pesto better.
  3. Pour 1/2 cup (120 ml) of basil pesto over the warm pasta. Drizzle in 2 tablespoons (30 ml) of extra virgin olive oil. Toss gently but thoroughly with a wooden spoon or silicone spatula. If the mixture seems too thick, add a tablespoon or two of the reserved pasta water to loosen the sauce.
  4. While the pasta cooks, halve 1 1/2 cups (250 grams) of cherry tomatoes and 8 ounces (225 grams) of fresh mozzarella balls. Tear a handful of fresh basil leaves roughly for added flavor and garnish.
  5. Add the tomatoes, mozzarella, and basil to the pasta bowl. Drizzle 1 tablespoon (15 ml) of fresh lemon juice over everything. Toss gently to combine, being careful not to break up the mozzarella too much.
  6. Sprinkle salt and freshly ground black pepper as needed. Taste and adjust lemon juice or olive oil if you want a brighter or silkier finish.
  7. Serve immediately or refrigerate for 30 minutes to meld the flavors together. Stir gently before serving.
  8. Optional: Add a few pine nuts toasted lightly in a dry pan for crunch, or a sprinkle of grated Parmesan if desired.

Notes

Do not rinse pasta after cooking to help pesto stick better. Toss pesto with pasta while still warm for best flavor absorption. Use small bocconcini mozzarella for best texture. Salt and pepper to taste, and add lemon juice for brightness. Can be served chilled or at room temperature. Store leftovers in airtight container in fridge up to 2 days. Avoid freezing.

Nutrition

Keywords: pesto pasta salad, caprese salad, summer salad, easy pasta salad, fresh basil pesto, mozzarella salad, light summer meals

Find it online: https://emacrave.com/fresh-pesto-caprese-pasta-salad-easy-recipe-for-light-summer-meals/