Caprese Pesto Pasta Salad
A refreshing and easy-to-make Caprese Pesto Pasta Salad perfect for summer gatherings and potlucks.
Equipment
- 1 large mixing bowl
- 1 colander
- 1 wooden spoon
Ingredients
Main Ingredients
- 12 oz pasta fusilli or penne
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella balls
- 1 cup basil pesto
Optional Add-Ins
- 1 cup arugula
- 1/4 cup roasted pine nuts
- 1 cup grilled chicken sliced
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, and mozzarella balls.
- Add the basil pesto to the bowl and gently toss until all ingredients are well coated with the pesto.
- If using, add arugula, roasted pine nuts, and chicken to the salad. Toss gently to combine.
Serving
- Transfer the salad to a serving dish. Garnish with fresh basil leaves if desired. Serve chilled or at room temperature.
Storage
- Place any leftovers in an airtight container. Keep refrigerated and consume within 2 to 3 days for optimal freshness.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Swap pasta types or use vegan mozzarella if needed. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Prepare the salad a few hours in advance to let flavors meld.