CAPRESE PASTA SALAD

Caprese Pasta Salad image

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.

Provided by Pepi-Rainbow

Categories Salad Vegetable Salad Recipes Caprese Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 44 g, Cholesterol 15 mg, Fat 14.6 g, Fiber 2.6 g, Protein 13.2 g, SaturatedFat 4.3 g, Sodium 94 mg, Sugar 2.4 g