Caprese Pasta Salad
- :)
- 4 days ago
- 1 min read
Prep Time: 25 mins
Cook Time: 15 mins
Additional Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 8
Yield: 8 servings
Ingredients
1 (16 ounce) package fusilli pasta
1 cup fresh basil leaves
¼ cup grated Parmesan or Romano cheese
¼ cup pine nuts, toasted (Optional)
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
Directions
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 (per serving)
354 | Calories |
15g | Fat |
44g | Carbs |
13g | Protein |
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