Pesto Pasta Caprese Salad

Pesto Pasta Caprese Salad

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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Ingredients

20 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

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Reviews

Read all reviews 53
  1. 68 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

It doesn't have the caprese taste without the sweet-ish tang of good balsamic vinegar, so I added balsamic and also more garlic. And I added toasted pine nuts atop each plate right before servi...

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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 ...

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 o...

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...

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 fac...

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 ...

It doesn't have the caprese taste without the sweet-ish tang of good balsamic vinegar, so I added balsamic and also more garlic. And I added toasted pine nuts atop each plate right before servi...

Very good pasta salad. Easy to make and I like the fact that the dressing is made fresh and not from a bottle.

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. ...

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!

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