Caprese Pesto Pasta Salad
User Reviews
4.3
Caprese Pesto Pasta Salad
Description
This salad uses small pasta shapes cooked al dente, then mixed with a dressing of pesto, extra-virgin olive oil, salt, garlic powder, black pepper, and a touch of balsamic vinegar. The tossed pasta absorbs the aromatic basil and garlic flavors from the pesto and seasonings, while the vinegar adds a subtle tang that lifts the overall taste profile.
Fresh halved cherry tomatoes and bite-sized mozzarella pearls folded in contribute juiciness and creamy richness, respectively. Shredded fresh basil leaf adds a bright herbal note and visual appeal. Cooling the mixture before serving allows the flavors to meld and the cheese to retain a pleasant soft texture.
This salad is suited to serving as a side dish at lunch or dinner, complementing grilled meats or vegetables. Drizzling balsamic glaze on top is optional for added sweetness and decoration.
Ingredients
- 3 cups orecchiette pasta or 4 1/2 cups cooked pasta, dry, or other small pasta
- 1/3 /3 cup pesto or more to taste
- 2 tablespoons extra-virgin olive oil
- 1/2 /2 teaspoon salt or more to taste
- 1/4 /4 teaspoon garlic powder
- 1/4 /4 teaspoon black pepper ground
- 1 teaspoon balsamic vinegar more to taste
- 1 1/2 /2 cups cherry tomato halved or grape tomato
- 1 1/2 /2 cups mozzarella cheese or ciliegine cut in half, small pearlini fresh mozzarella balls
- 6 leaves basil fresh leaves, finely shredded
- (optional) (optional) balsamic glaze
Instructions
- Bring a large pot of salted water to a boil; cook pasta al dente, about 8 minutes or according to the package directions; drain and cool.
- Mix pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar in a large bowl. You can add more balsamic to taste but it will start to change the color of the dressing unless you are using white balsamic vinegar.
- Add pasta and toss to coat. Fold in tomatoes, fresh mozzarella pearls, and fresh basil.
- Chill in the fridge until ready to eat. Drizzle with balsamic glaze if desired.