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
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!
4/15 awesome i loved this. made and cooled pasta, added the pesto mixed with the oil and garlic like recipe said. i followed the recipe except added grilled chicken breast cubed and some black olives. alot of tomato and alot of mozz cubes. this was really good. make for a bbq as a side, yum! used trader joes pesto.
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.
Very good pasta salad. Easy to make and I like the fact that the dressing is made fresh and not from a bottle.
Decent general recipe. For those saying it was missing something - I'd say that something is balsamic. Either mix some vinegar into the dressing, or drizzle some balsamic glaze on after the fact.
I liked it, but I did add more pesto, and garlic.
Really good. I made the pesto with basil from my garden, and I used Formaggio marinated mozzarella cheese balls from Sam's Club. They are cherry size, so I cut them in half. I added a teaspoon or so of Aleppo pepper for a little kick. Let the pasta cool a bit before adding in the cheese balls! I served this with poached salmon topped with scallion ginger sauce, a green salad, and naan. For the pasta, I used pipettes which have openings large enough for the pesto to get inside, so good! This would be a good salad to have with bbq ribs or chicken.
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!
* 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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