Caprese Pesto Pasta Salad with Rotini, Tomatoes, and Mozzarella
A vibrant, no-cook pasta salad blending rotini, mozzarella pearls, cherry tomatoes, and basil pesto with a tangy balsamic finish. Refreshing and customizable, perfect for summer.
- Prep Time: 15
- Cook Time: 3
- Total Time: 20
- Yield: 4 servings 1x
- Category: quick
- Method: Cold Preparation
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup mozzarella pearls
1/2 cup basil pesto (store-bought or homemade)
1/4 cup extra virgin olive oil
2 tbsp balsamic glaze
1/4 cup fresh basil leaves, chopped
Salt and black pepper, to taste
Instructions
Boil water in a large pot, add salt, then cook rotini until al dente (3-4 minutes). Drain and rinse with cold water to cool.
In a bowl, combine cooled pasta, halved cherry tomatoes, and mozzarella pearls.
Drizzle with pesto and olive oil. Gently toss with a spatula to coat without overmixing.
Season with salt and pepper while warm. Transfer to a platter, top with basil, then balsamic glaze before chilling 15-30 minutes.
Notes
Substitute rotini with penne or fusilli if preferred.
Make fresh pesto: blend 1 cup basil, 3 garlic cloves, 1/2 cup olive oil, 1/4 cup parmesan, and 1 tsp lemon juice.
Add kalamata olives or halal-friendly parmesan for extra depth.
Chill at least 15 minutes before serving to meld flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://yumandrun.com/caprese-pesto-pasta-salad/