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Caprese Pasta Salad

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A refreshing pasta salad with spinach basil pesto, cherry tomatoes and fresh mozzarella.

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
  • 23 cloves garlic, peeled
  • 3/4 cup olive oil + more for garnish
  • 1/21 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups grape or cherry tomatoes, halved
  • 8 ounces fresh mozzarella pearls

Instructions

  1. 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.
  2. 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.
  3. 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.

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