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Caprese Pesto Pasta Salad

Caprese Pesto Pasta Salad

Lunch
Prep Time
15min
Cook Time
10min
Servings
1
Calories
420
Chef's Note

For the best flavor, try to use the freshest ingredients possible, especially the basil and mozzarella. If you can't find mozzarella pearls, you can dice a larger ball of fresh mozzarella. The pasta salad can be made ahead and refrigerated for up to 24 hours, but add the fresh basil just before serving to prevent browning.

Tags
vegetarian
Italian
pasta
Mediterranean
quick
lunch
cheese
tomato
basil
pesto
Ingredients

  • 2 oz whole wheat fusilli pasta

  • 1/2 cup cherry tomatoes

  • 1/3 cup fresh mozzarella pearls

  • 1/4 cup fresh basil leaves

  • 1 tablespoon pine nuts

  • 1 small garlic clove

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon grated parmesan cheese

  • 1 teaspoon lemon juice

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 teaspoon balsamic glaze

Instructions
  • 1

    Bring a medium pot of salted water to a boil. Add 2 oz of whole wheat fusilli pasta and cook according to package directions until al dente, about 8-10 minutes.

  • 2

    While pasta cooks, toast 1 tablespoon of pine nuts in a small dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Watch carefully to prevent burning. Set aside to cool.

  • 3

    Halve 1/2 cup of cherry tomatoes and set aside.

  • 4

    For the pesto, combine 3 tablespoons of fresh basil leaves, the toasted pine nuts, 1 small minced garlic clove, 1 tablespoon of grated parmesan cheese, and 1 1/2 tablespoons of extra virgin olive oil in a small food processor. Pulse until well combined but still slightly textured.

  • 5

    Drain the pasta and rinse under cold water to cool. Shake off excess water and transfer to a medium bowl.

  • 6

    Add the pesto to the pasta and toss gently to coat.

  • 7

    Add the halved cherry tomatoes, 1/3 cup of fresh mozzarella pearls, and the remaining fresh basil leaves (torn into pieces) to the pasta.

  • 8

    Drizzle with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

  • 9

    Toss gently to combine all ingredients, being careful not to break the mozzarella pearls.

  • 10

    Transfer to a serving bowl and drizzle with 1 teaspoon of balsamic glaze just before serving.

Nutrition Information (per serving)
420
Calories
15g
Protein
35g
Carbs
25g
Fat
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