This pesto caprese pasta salad is a side dish you’ll want to make again and again. With the classic caprese ingredients of fresh tomatoes, mozzarella and basil, this one is taken to a new level with pasta and pesto.
½cup, not packedfresh basil leaves (small or roughly chopped)
For best results, always weigh ingredients where a weight is provided
Instructions
Bring a large saucepan half filled with water to a boil. Add enough salt to the water to make it taste salty. Add the pasta and cook 8-10 minutes (check the packet for recommended cooking time) until al dente.
Drain the pasta and let it cool to at least room temperature before proceeding - you can give it a rinse under cold water to speed it up.
In a large mixing bowl, add the pasta, pesto, balsamic, half the salt and pepper. Mix well.
Add the tomatoes, bocconcini and pine nuts and mix well.
Taste and add more salt if you like.
Chill, then serve adding some fresh basil leaves over the top.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
Check how salty your pesto and cooked pasta are before adding the salt. The saltiness of the salad will depend on how much or little salt you add to your pasta water, whether you rinse your pasta or not, and how salty the pesto is.
Can be served at room temperature or cold.
If you can't find toasted pine nuts, just toast them in a dry saucepan over medium heat, tossing them often until they start turning golden. Keep an eye on them as they can burn quickly.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.