Pesto Pasta Caprese Salad: Easy and Fresh Flavorful Delight
This Pesto Pasta Caprese Salad offers a delicious twist on the traditional Italian salad with fresh ingredients.
Equipment
- large pot
Ingredients
- 1.5 cups rotini pasta
- 3 tablespoons pesto or to taste
- 1 tablespoon extra-virgin olive oil
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon granulated garlic
- 0.125 teaspoon ground black pepper
- 0.5 cups halved grape tomatoes
- 0.5 cups small (pearlini) fresh mozzarella balls
- 2 leaves fresh basil leaves finely shredded
Instructions
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Notes
Use fresh mozzarella. If you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Nutrition
Serving: 1servingCalories: 169kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 173mgPotassium: 99mgFiber: 1gSugar: 1gVitamin C: 3mgCalcium: 118mgIron: 1mg
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