Caprese Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
8
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Calories
474 kcal
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Cuisine
Italian-American Fussion
Caprese Pasta Salad
Description
The recipe starts by preparing a basil and parsley pesto in a food processor, blending fresh leaves with olive oil, white balsamic vinegar, chopped shallots, garlic, salt, and pepper. Pasta is cooked al dente, drained without rinsing, and tossed lightly with olive oil before cooling to room temperature. When ready to serve, mozzarella halves, halved cherry tomatoes, and optional chopped olives are combined with the cooled pasta, then dressed with the prepared pesto.
The resulting salad features the creaminess of mozzarella contrasting with the acidity and sweetness of tomatoes, all framed by the aromatic pesto dressing. It can be served immediately or chilled, with leftovers keeping up to three days refrigerated. Optional toppings like balsamic glaze or grilled chicken breast can enhance the dish but are not part of the core recipe.
For make-ahead preparation, it is recommended to store pasta and pesto separately until just before serving to maintain freshness and vibrant pesto color. This salad suits warm-weather meals or as a flavorful side to grilled dishes.
Ingredients
For the Basil Pesto:
- 2 cups basil packed, fresh leaves
- 2 cups parsley flat leaves
- ⅔ cup extra virgin olive oil plus extra for sprinkling
- ½ cup white balsamic vinegar
- 1 whole shallot chopped
- 2 cloves garlic chopped
- 1 tsp kosher salt plus more to taste
- 1 tsp black pepper plus more to taste, freshly ground
For the Pasta Salad:
- 1 lb fusilli pasta or rotini, dry
- 8 oz mozzarella cheese or "pearl" mozzarella balls, halved, mini balls
- 1 pint cherry tomato or grape, seeded and halved
- green olives with pimientos, chopped, 1/2 cup, optional
Instructions
- 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.
- 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.
- 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.
- When ready to serve, toss in the mozzarella halves, tomato halves, and optional olives, if using them.
- Add basil pesto and continue to lightly toss until well combined. Leftovers may be covered and chilled up to 3 days.
Notes
- For best freshness, keep pasta and pesto in separate containers if making this salad ahead of time; combine just before serving.
- The basil pesto color may dull after 24 hours, but the flavor remains intact.
- Gluten-free pasta substitutions can be used to accommodate dietary needs.
- Consider serving with a drizzle of balsamic glaze or alongside grilled chicken breast as complementary options.
- Ratings and feedback on the recipe are appreciated to improve future recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 10mg | 3% |
| Sodium | 334mg | 14% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1.871IU | 0% |
| Vitamin C | 35mg | 39% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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