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- 8 ounces fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup fresh basil leaves, tightly packed - 1/4 cup pine nuts, toasted until golden - 1/2 cup extra-virgin olive oil - 2 cloves garlic, minced - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1 tablespoon balsamic glaze (for drizzling) To make Caprese Pesto Pasta Salad, gather these ingredients. You need pasta, tomatoes, and mozzarella for the main part. The fusilli pasta gives a nice twist and holds flavor well. Halved cherry tomatoes add sweetness. Fresh mozzarella brings creaminess to the dish. Next, for the pesto, you will need fresh basil, pine nuts, and olive oil. Use tightly packed basil leaves for the best taste. Toasted pine nuts add a nutty flavor that enhances the pesto. Extra-virgin olive oil helps blend everything smoothly. Lastly, season your salad with minced garlic, sea salt, and black pepper. These simple seasonings make the dish shine. Drizzle balsamic glaze on top for a touch of sweetness and color. Keep this list handy as you prepare your salad. Each ingredient plays a key role in making this dish fresh and flavorful! {{ingredient_image_2}} Start your dish by cooking the fusilli pasta. First, bring a large pot of salted water to a boil. This step is key for flavor. Once boiling, add the fusilli and cook it until al dente, which means it should still have a little bite. This usually takes about 8-10 minutes. After cooking, drain the pasta in a colander. Rinse it under cold running water to stop the cooking process. This will help keep the pasta firm. Set it aside to cool completely. While the pasta cools, it’s time to make the pesto. Grab a food processor and add fresh basil leaves, toasted pine nuts, minced garlic, sea salt, and black pepper. Pulse the mixture until it’s coarsely chopped. You want to mix everything well. Next, turn on the food processor and slowly drizzle in the extra-virgin olive oil. Continue processing until the pesto becomes smooth and creamy. Pause to scrape down the sides if needed. This ensures a great texture. Now, let’s bring everything together. In a large mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, and halved mozzarella balls. Gently fold in the freshly made pesto. Make sure all the pasta and veggies are well coated with the vibrant sauce. After mixing, taste the salad. Adjust the seasoning if needed. You might want a pinch more salt or pepper. For the best flavor, cover the bowl and chill the pasta salad in the fridge for at least 30 minutes. This helps the flavors meld together. Before serving, drizzle balsamic glaze over the salad. You can also add some extra fresh basil leaves for color. Enjoy your fresh and flavorful Caprese Pesto Pasta Salad! To get a creamy pesto, pulse the basil, pine nuts, garlic, salt, and pepper together. Start with short bursts to avoid over-processing. This keeps your pesto thick and flavorful. Add olive oil slowly while blending. This helps create a smooth texture without losing the fresh taste. Refrigerating the salad lets the flavors blend well. I recommend chilling it for at least 30 minutes. This time allows the pasta to soak in the pesto goodness. A cold pasta salad tastes much better and refreshing. For a beautiful dish, serve your pasta salad in a large bowl. Use a colorful bowl to highlight the red tomatoes and green basil. Drizzle balsamic glaze on top for a lovely finish. You can add extra cherry tomatoes or basil for a nice touch. This makes your dish not only tasty but also eye-catching! Pro Tips Fresh Ingredients Matter: Always use the freshest basil, tomatoes, and mozzarella for the best flavor. Fresh ingredients enhance the overall taste of the dish significantly. Chill for Flavor: Allow the pasta salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully. Customize Your Pesto: Feel free to substitute pine nuts with walnuts or almonds if you prefer. Each nut will give the pesto a unique flavor profile. Presentation is Key: Serve the pasta salad in a vibrant bowl and garnish with extra basil leaves or halved cherry tomatoes for a visually appealing dish. {{image_4}} If you want to give your Caprese Pesto Pasta Salad a vegetarian twist, you can add some great ingredients. Here are a few suggestions: - Artichoke hearts: These add a nice tang. - Roasted red peppers: They bring a sweet flavor. - Spinach: Fresh or wilted, it adds color and nutrition. - Zucchini: Thinly sliced, it adds crunch and freshness. Feel free to mix and match these options to suit your taste! For those needing gluten-free pasta choices, there are plenty of options. Look for these types: - Brown rice pasta: It has a nice texture and flavor. - Quinoa pasta: This is protein-packed and very filling. - Chickpea pasta: It’s rich in fiber and gives a unique taste. These alternatives will keep your dish delicious while meeting your dietary needs. Want to make your pasta salad even more special? Consider adding some extra mix-ins: - Black olives: They add a briny flavor. - Arugula: This gives a peppery kick. - Pine nuts: Add more for extra crunch and a nutty taste. - Fresh herbs: Try parsley or chives for more flavor. Mixing in these ingredients can elevate your salad to new heights! To store leftovers properly, place the Caprese Pesto Pasta Salad in an airtight container. This keeps the flavors fresh. Make sure it cools to room temperature before sealing. You can also cover the bowl with plastic wrap if you don't have a container. Avoid exposing it to air as this can dry it out. The pasta salad stays fresh in the fridge for about 3 to 5 days. After this time, the flavors may fade, and the ingredients may spoil. Always check for any signs of spoilage, like changes in texture or smell, before eating. You can freeze Caprese Pesto Pasta Salad, but it may change texture. The pasta might become mushy once thawed. If you want to freeze it, skip adding the tomatoes and mozzarella until you thaw it. Store the salad in a freezer-safe container, and it will last for about 1 to 2 months. When ready to eat, thaw it in the fridge overnight. Yes, you can use store-bought pesto. It saves time and is easy to find. However, homemade pesto tastes fresh and bright. Store-bought options may lack the depth of flavor you get from fresh herbs. Check the label for quality ingredients. Look for brands without added sugars or preservatives for the best taste. You can add many veggies to your Caprese Pesto Pasta Salad. Consider these options: - Spinach for a nice crunch. - Bell peppers for sweetness and color. - Zucchini for a fresh twist. - Cucumbers for a refreshing bite. These veggies add nutrition and flavor. Mix and match to suit your taste. To make your pasta salad more filling, add protein. Here are some ideas: - Grilled chicken for a hearty option. - Shrimp for a seafood twist. - Chickpeas for a plant-based boost. - Crumbled feta for added creaminess. These additions create a more balanced meal. Choose what you love! This blog post detailed how to make a delicious Caprese Pesto Pasta Salad. We covered the main ingredients, how to cook the pasta, and blend the perfect pesto. You learned tips for enhancing flavor and texture, plus fun variations. Remember, chilling increases taste, and don’t hesitate to try new ingredients. This dish is easy to customize and can please any crowd. Enjoy making it and sharing it with friends or family!

Caprese Pesto Pasta Salad

A refreshing pasta salad featuring fusilli, cherry tomatoes, mozzarella, and a homemade basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 ounces fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • 1 cup fresh basil leaves, tightly packed
  • 0.25 cup pine nuts, toasted until golden
  • 0.5 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic glaze (for drizzling)

Instructions
 

  • Begin by cooking the fusilli pasta: bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until it's al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process. Set aside to cool completely.
  • While the pasta is cooling, prepare the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, sea salt, and black pepper. Pulse the mixture until it's coarsely chopped, ensuring all ingredients are well mixed.
  • With the food processor running, gradually drizzle in the extra-virgin olive oil. Continue processing until the pesto achieves a smooth, creamy consistency. You may need to stop occasionally to scrape down the sides for even mixing.
  • In a spacious mixing bowl, combine the cooled fusilli pasta, halved cherry tomatoes, and halved mozzarella balls.
  • Gently fold in the freshly made pesto, ensuring that all the pasta and vegetables are thoroughly coated in the vibrant sauce.
  • Taste the salad and adjust the seasoning if necessary, adding a pinch more salt or pepper to suit your preference.
  • For optimal flavor infusion, cover the bowl with plastic wrap or a lid and chill the pasta salad in the refrigerator for at least 30 minutes.
  • Right before serving, add a beautiful finishing touch by drizzling balsamic glaze over the salad. For an extra pop of color and flavor, garnish with a few additional fresh basil leaves.

Notes

Serve in a colorful bowl for an eye-catching presentation.
Keyword Caprese, pasta salad, pesto, vegetarian