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Caprese Pasta Salad
This Caprese Pasta Salad is simple, full of good nutritious ingredients, and tastes even better than it looks! The flavors meld together into a refreshing and pure pasta salad. It keeps very well chilled in the fridge.
👥 8 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 20 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- pot
📝 Preparation Steps
1
Make Pesto
2
In the bowl of a food processor, combine the basil, parsley, olive oil, vinegar, shallot, garlic, salt, pepper. Pulse until finely chopped. Add more kosher salt and fresh black pepper to taste. Set aside or wrap tightly and chill until ready to use.
garlic (chopped)2 cloveskosher salt (plus more to taste)1 teaspoon
3
Boil Pasta
4
In a large heavy pot, bring well-salted water to a boil. Cook pasta just until al dente, according to instructions, taking care not to cook past that.
5
Drain Pasta
6
Drain fully but do not rinse. Transfer to a large serving bowl and sprinkle with a bit of olive oil, tossing so pasta is thinly coated. Let pasta cool to room temperature.
7
Toss
8
When ready to serve, toss in the mozzarella halves, tomato halves, and optional olives, if using them.
9
Add Pesto
10
Add basil pesto and continue to lightly toss until well combined. Leftovers may be covered and chilled up to 3 days.
Nutrition Facts
calories
474 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
334 mg
protein Content
14 g
cholesterol Content
10 mg
carbohydrate Content
49 g
saturated Fat Content
5 g
unsaturated Fat Content
15 g
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