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Summery Caprese Pasta Salad Recipe
Fresh basil pesto combines with pasta, sun-ripened garden tomatoes and fresh mozzarella.
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Author
Allie
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.