Caprese Pasta Salad

The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 354 Calories

Ingredients

• 2 cloves garlic
• ¼ cup olive oil
• salt and pepper to taste
• 3 tablespoons grated Parmesan cheese
• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1 pint cherry tomatoes, halved
• ¼ cup grated Parmesan or Romano cheese
• ¼ cup pine nuts, toasted (Optional)
• 4 ounces fresh mozzarella cheese, cut into strips

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.

Step 2

Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.

Step 3

Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.