Caprese Pasta Salad
A refreshing pasta salad with spinach basil pesto, cherry tomatoes and fresh mozzarella.
- Prep Time: 10-15 min
- Cook Time: 10-15 mins
- Total Time: 20-30 mins + cooling
- Yield: Serves 8
- Category: Pasta
- Method: Stove-Top, No-Cook
- Cuisine: Italian, American
- Diet: Vegetarian
Ingredients
Units
Scale
- 8 ounces shaped pasta
- 2 cups fresh baby spinach
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or pepitas
- 1/4 cup freshly shaved or shredded Parmesan
- 2–3 cloves garlic, peeled
- 3/4 cup olive oil + more for garnish
- 1/2–1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups grape or cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain; rinse with cold water. Transfer to a large glass bowl.
- Place spinach, basil, nuts, Parmesan, garlic, olive oil, salt and black pepper in the bowl of a food processor. Pulse until mixture is a paste.
- Add the pesto to the pasta bowl; stir to combine. Add tomatoes and mozzarella pearls; toss to combine. Cover; refrigerate at least 30 minutes.
Notes
Serving Tip: Serve with a sautéed salmon filet or chicken breast for a complete meal.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 218
- Sugar: 2g
- Sodium: 235mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 16mg
Find it online: https://thehealthyepicurean.com/caprese-pasta-salad/