Easy Caprese Pasta Salad Pesto
A delicious caprese pasta salad pesto. The fresh pesto dressing is tangy and light and pairs perfectly with tomatoes and mozzarella.
Servings 6 people
Ingredients
For the Pesto Dressing:
- 1 ½ cups fresh basil leaves loosely packed
- 2 small cloves garlic minced
- 2 tablespoons shredded parmesan cheese
- ⅓ cup pine nuts or sliced almonds
- 2 tablespoons white wine vinegar
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Caprese Pasta Salad
- 1 lb pasta orecchiette, rotini, or your favorite gluten-free pasta
- 10 ounces small mozzarella cheese balls or a whole log cut into bite size pieces
- 1 ½ lbs cherry tomatoes sliced or cut in half
- ¼ cup shredded parmesan cheese
- fresh basil leaves to use as garnish
- salt & pepper to taste
Instructions
- Cook the pasta according to package instructions, undercooking by a minute so it's al dente. Drain and set aside.
- In a food processor add the basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper.
- Blend until well combined, scraping down the sides as needed.
- With the food processor running, drizzle in the olive oil until combined.
- Pour the pesto dressing over the cooked pasta in a large bowl and mix well.
- Add the cherry tomatoes, mozzarella and parmesan and mix well.
- Taste for seasoning and add salt and pepper to taste.
- Serve with fresh basil leaves on top and extra parmesan if you wish.
Notes
- The pasta - I have used orecchiette but any short pasta shape such as fusilli or penne will work.
- The pesto - if you want to use a store bought pesto you could add the lemon juice and white wine vinegar to ½ cup of pesto to make a dressing.