Recipe by Sarah Stone
"The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different."
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1 1/2 cups
pesto, or to taste
extra-virgin olive oil
salt, or to taste
ground black pepper
halved grape tomatoes
small (pearlini) fresh mozzarella balls
fresh basil leaves, finely shredded
This was pretty good. Due to a tomato allergy, I subbed steamed broccoli florets for the grape tomatoes, and I added some sliced black olives to add another dimension. Instead of the mozzarella pearls, I subbed a block of fresh marinated mozzarella instead, and I sliced it into 1/4" chunks. Since other reviewers said it was bland or lacking something, I added some fresh mushrooms I'd cooked in EVOO and balsamic vinegar, and they had a little tang which greatly improved the salad as a side dish.
It was fantastic! Didn't change a thing.
Yum, Yum, Yum – we thoroughly enjoyed this pasta salad made with tomatoes and basil from our garden. I mixed this up in the morning to give the flavors time to marry, with the exception of the basil. I added the basil about 30 minutes before serving so that it would be fresh. This is an outstanding salad with lots of flavor. It will be repeated in our house. Thank you, blondeprincess, for sharing your recipe!
Very good pasta salad. Easy to make and I like the fact that the dressing is made fresh and not from a bottle.
It was very tasting. I will make again but this time about half the garlic and salt it ask for.
Very good! I followed the recipe exactly except I didn't have fresh basil so I used dried. I'm sure it would be even yummier with fresh! Will be making this again.
Qucik and easy just used healthier noodels the husband loved it.
This was good but was missing something. I think I would use fresh minced garlic if I make it again. It's good but tasted like store bought. And yes, it's very salty once you make the mixture. I made a day ahead of my bbq and when I served it, the salt was not an issue. It needs to meld for awhile.
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Pasta Caprese Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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