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Caprese Pasta Salad Recipe

Recipe by: Pepi-Rainbow

"The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook15 m
  • Ready In1 h 25 m
  • 1Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
  • 2Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
  • 3Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 354 cals
  • 1 (16 ounce) package fusilli pasta
  • 1 cup fresh basil leaves
  • 1/4 cup grated Parmesan or Romano cheese
  • 1/4 cup pine nuts, toasted (optional)
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons grated Parmesan cheese
  • 4 ounces fresh mozzarella cheese, cut into strips
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    354
    18%
  • Fat:
    14.6
    23%
  • Carbs:
    44
    14%
  • Protein:
    13.2
    26%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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