Recipe by thedailygourmet
"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
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.
This is pretty good! I think it could have used a bit more flavor, or maybe another element, but overall, nice easy and goes together quick!
Great! Made this for guests with mini penne and we all loved it.
Delicious! We made a double batch and had this as an entre.
* 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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