Caprese Pasta Salad with Pesto Recipe

large salad bowl with Caprese pasta salad with pesto and serving spoon on side

Caprese Pasta Salad with Pesto Recipe

This Caprese pasta salad with pesto is inspired by the famous Italian salad from the island of Capri. The perfect side dish for your summer barbecues!

Course Side Dish

Cuisine Italian

Keyword pasta salad, pasta salad with pesto

Prep Time 10

Cook Time 10

Servings servings

Calories 344kcal

Author Nadia Fazio

Ingredients

500 gram package of pasta (just over 1 pound)
1/3 cup basil pesto
1 tbsp red wine vinegar
1 pint package cherry tomatoes halved
200 gram container fresh mozzarella balls (bocconcini)
2 tbsp Parmigiano cheese grated
salt and pepper to taste
olive oil for drizzling

Instructions

Boil the pasta until slightly under cooked. Drain well and transfer to a large bowl. Stir in olive oil to prevent from sticking.
Stir in basil pesto and let cool either at room temperature or in the refrigerator.
Stir in red wine vinegar. Toss in halved cherry tomatoes and halved mozzarella balls. Add salt and pepper, to taste.
Top with a handful of fresh basil leaves and freshly grated Parmigiano cheese. Drizzle lightly with olive oil.
Serve immediately or refrigerate until ready to serve.

Notes

Here are a few add in suggestions that would be delicious in this salad:

sliced black or green olives
sliced sun dried tomatoes
marinated artichoke hearts

Keep refrigerated for up to 2 days.

Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition