Summery Caprese Pasta Salad Recipe
Fresh basil pesto combines with pasta, sun-ripened garden tomatoes and fresh mozzarella.
Servings 8 servings
Ingredients
- 12 ounces semolina pasta I used radiatore
- 1 pint grape or cherry tomatoes halved or quartered
- 8 ounces fresh mozzarella balls halved or quartered
- 1/2 cup fresh basil leaves snipped into thin strips
- 1 cup fresh pesto
- salt and pepper
- Or make fresh basil pesto w/ the ingredients below
- 1 1/2 cups fresh basil leaves packed
- 1/4 cup freshly grated parmesan cheese
- 2 cloves garlic
- olive oil
Instructions
- Cook pasta according to package directions.
- Rinse and set aside to cool.
- If making fresh pesto, add 1 1/2 cups basil leaves, grated parmesan cheese and garlic cloves to food processor.
- Process with just enough olive oil to make a thick pesto. Set aside.
- Combine chopped tomatoes, fresh mozzarella, pesto, chopped basil and pasta in a large serving bowl.
- Allow to sit for a few minutes for flavors to meld before serving.
Notes
I loved using the radiatore pasta because the pesto stuck in all the crevices! Mmmm. A smaller pasta seems to work best for this salad.