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My review
Caprese Pasta Salad
Pepi-Rainbow
"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."
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Ingredients
1 h 25 m servings 354 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 354 calories; 14.6 g fat; 44 g carbohydrates; 13.2 g protein; 15 mg cholesterol; 94 mg sodium. Full nutrition
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Reviews
Read all reviews 2436 Ratings
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Most helpful positive review
7/15/2009
The real caprese salad is my all time favourite salad, so this idea seemed good too. The combination of fresh basil pesto and the mozzarella cheese really works! Couple of minor things: save...
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7/15/2009
The real caprese salad is my all time favourite salad, so this idea seemed good too. The combination of fresh basil pesto and the mozzarella cheese really works! Couple of minor things: save...
12/27/2009
This is delicious! You can't go wrong with basil, tomato and cheese. One thing I didn't think to do that I should have done - rinse the pasta with COLD water before combining it with the pesto...
7/14/2009
I made this recipe for a cool dinner dish tonight after a hot day here in the Sierra Nevada's and it didn't dissapoint. I thought the pesto was a little light and I doubled the pesto recipe (I'm...
5/17/2010
This was awesome! I did make a few changes that didn't really affect the taste. I used tri-color rotini, I didn't use the optional pine nuts so I just chopped the fresh basil instead of creating...
9/9/2010
I've made these a few times and it always turns out so yummy! I haven't made it without the pine nuts because I think it makes it more authentic. If pine nuts aren't available or really expens...
7/13/2010
It was wonderful. I doubled the fresh mozzarella cheese and added feta because I had some. I took it to a pot luck and it was gone in no time. Thanks, this is a keeper
6/27/2010
This is good, but a lot more pasta than I would use, so I'd probably use half the amount next time. I found myself adding more mozzarella and tomato because the pasta overwhelmed everything els...