Pesto Caprese Pasta Salad
This pesto caprese pasta salad is a delicious pasta salad that is perfect for your next barbecue, potluck, or a quick weeknight dinner! It combines creamy basil pesto pasta, soft mozzarella pearls, sweet cherry tomatoes, and additional fresh vegetables that make this salad super refreshing and tasty.
Servings: 4 servings
Calories: 545kcal
Ingredients
Pesto Caprese Pasta Salad
- 8 ounces short pasta of your choice
- 3 tablespoon basil pesto homemade or store-bought
- 2 cups arugula
- 1 ½ cup cherry tomatoes halved
- 1 cup mozzarella pearls also called bocconcini, whole or halved
- ⅓ cup kalamata olives sliced
- salt and pepper to taste
Homemade Basil Pesto (Optional)
- 3 tablespoons pine nuts lightly toasted
- 1 garlic clove
- 2 cups basil leaves
- ¼ cup grated parmesan cheese
- ¼ cup extra virgin olive oil
- a squeeze of lemon juice
Instructions
- Cook the pasta according to the package instructions. Then drain and set aside.8 ounces short pasta of your choice
- While the pasta cooks, prepare the fresh basil pesto (optional). Add all pesto ingredients to a food processor and blend until creamy. Use the amount of pesto you need for the recipe and store the remaining pesto in an airtight container in your refrigerator.3 tablespoons pine nuts, 1 garlic clove, 2 cups basil leaves, ¼ cup grated parmesan cheese, ¼ cup extra virgin olive oil, a squeeze of lemon juice
- Next, place the cooked pasta in a bowl. Add the basil pesto and toss until combined.3 tablespoon basil pesto
- Now add in all pasta salad ingredients. Season with salt and pepper. Then toss until combined. Enjoy!2 cups arugula, 1 ½ cup cherry tomatoes, 1 cup mozzarella pearls, ⅓ cup kalamata olives, salt and pepper
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 49g | Protein: 17g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 15mg | Sodium: 421mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1471IU | Vitamin C: 17mg | Calcium: 226mg | Iron: 2mg