Pesto Caprese with Pasta (Print Version)
# Ingredients:
→ Salad
01 -
12 oz short pasta (penne, fusilli, or farfalle)
02 -
1 ½ cups cherry tomatoes, halved
03 -
8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
04 -
¼ cup fresh basil leaves, torn
→ Pesto Dressing
05 -
1 cup fresh basil leaves
06 -
⅓ cup grated Parmesan cheese
07 -
⅓ cup extra virgin olive oil
08 -
2 tablespoons pine nuts (or walnuts as a substitute)
09 -
1 clove garlic
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
Juice of ½ lemon (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 -
In a food processor or blender, combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon or two of water or extra olive oil. Adjust seasoning to taste, adding lemon juice for brightness if desired.
03 -
In a large mixing bowl, toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly. Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
04 -
Sprinkle torn basil leaves over the salad for freshness and presentation. Serve chilled or at room temperature. Allow the salad to sit for 15 minutes before serving for the best flavor.
# Notes:
01 -
Allow the salad to rest for 15 minutes before serving to enhance the flavors.