READY IN ABOUT 1½ hrs

Caprese Pasta Salad

Read Reviews (19)

"The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack." — Pepi-Rainbow

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

Kitchen-Friendly View

PREP 25 mins
COOK 15 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 16, 2009

The real caprese salad is my all time favourite salad, so this idea seemed good too. The combination of fresh basil pesto and the mozzarella cheese really works! Couple of minor things: saved a few basil leaves and slivered them over top of the salad, and added a bit of sweet aged balsamic vinegar, because I usually add that to the tomato version of this salad. Also, fresh mozzarella cheese doesn't shred, so I chopped it into thin slices. Thanks!

—pinkypink

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Most Helpful Critical Review

Aug 30, 2010

This was so disappointing!

—STOLLIE

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29 Ratings

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Dec 28, 2009

This is delicious! You can't go wrong with basil, tomato and cheese. One thing I didn't think to do that I should have done - rinse the pasta with COLD water before combining it with the pesto, cheese and tomatoes. I simply drained it and it ended up melting my cheese. It's still good, but would be better with un-melted cheese.

—jodiann4

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Jul 15, 2009

I made this recipe for a cool dinner dish tonight after a hot day here in the Sierra Nevada's and it didn't dissapoint. I thought the pesto was a little light and I doubled the pesto recipe (I'm pregnant so fat content be damned!) and added a 6 oz can of olives halved and loved it! Thank you for the new summer staple at my house!

—Sierra Nevada Mom

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Sep 10, 2010

I've made these a few times and it always turns out so yummy! I haven't made it without the pine nuts because I think it makes it more authentic. If pine nuts aren't available or really expensive, I've seen walnuts, pecans or almonds used, but haven't tried it myself. I would wait to add the mozzarella until the pasta is cooler (room temp, or if it's been in the fridge for a while), or just before serving. If added warm, they start to melt. If you add it while the pasta is cold and let it sit in the fridge, it and the pasta tends to absorb the flavor of the pesto. I use fresh fusilli from the farmers market. I also add a few dashes of balsamic vinegar for a little tang and cut through that super fresh herby taste.

—Cecile

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May 17, 2010

This was awesome! I did make a few changes that didn't really affect the taste. I used tri-color rotini, I didn't use the optional pine nuts so I just chopped the fresh basil instead of creating a pesto. I used halved grape tomato's since they are a bit sweeter. This makes an amazing summer side dish!

—Muffin Mom N Garlic Girl

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Jul 14, 2010

It was wonderful. I doubled the fresh mozzarella cheese and added feta because I had some. I took it to a pot luck and it was gone in no time. Thanks, this is a keeper

—RMELVIN

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Jun 28, 2010

This is good, but a lot more pasta than I would use, so I'd probably use half the amount next time. I found myself adding more mozzarella and tomato because the pasta overwhelmed everything else. The pesto is very good and did cover the amount of pasta called for. I made this to take to a bbq and made it the night before; before I left, I added a bunch of sliced basil leaves to the salad. It added more color and helped the flavor, so if you love basil don't be afraid to add more! :o) This was a lovely pasta salad that is easy and relatively quick to make. It was a hit at the bbq. I had leftovers, but it made a ton, so keep that in mind. Thanks for the recipe!

—pomplemousse

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Nutrition

Calories
354 kcal
18%

Carbohydrates
44 g
14%

Cholesterol
15 mg
5%

Fat
14.6 g
23%

Fiber
2.6 g
10%

Protein
13.2 g
26%

Sodium
142 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caprese Pasta Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 354
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 23 %
Saturated Fat 4.3g 22 %
Cholesterol 15mg 5 %
Sodium 142mg 6 %
** Potassium 237mg 7 %
Total Carbohydrates 44g 14 %
Dietary Fiber 2.6g 10 %
Protein 13.2g 26 %
** Sugars 2.4g
Vitamin A 13 %
Vitamin C 14 %
Calcium 19 %
Iron 25 %
** Thiamin 4 %
** Niacin 34 %
** Vitamin B6 8 %
** Magnesium 16 %
** Folate 68 %

* 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.