Easy Caprese Pesto Pasta Salad
Easy 30 minute Capres BBQ's or potlucks. #pastasalad #capresesalad #pesto #capresepestopastaalad #pestopastasalad
Servings: 6
Calories:
Ingredients
The salad:
- 8 ounces short pasta bow tie, penne, rotini
- 10 ounces cherry tomatoes halved or quartered to bite size
- 1/4 cup red onion minced
- 8 ounces mozzarella pearls (balls)
- 1/4 pound salami diced
- 8-10 large fresh basil leaves torn or sliced
- balsamic glaze (not balsamic vinegar)
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup pesto store bought OR homemade
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese
- pinch salt + fresh cracked pepper
- 8-12 ounce jar with lid or small bowl + whisk
Instructions
- Add olive oil, balsamic vinegar, pesto, lemon juice, parmesan cheese, salt and black pepper to the jar. Add the lid, shake well. Taste and adjust for salt and black pepper then set aside. Note: if you don’t have a jar, add dressing ingredients to a bowl. Whisk vigorously to combine.
- Cook pasta per package directions until al dente. Drain, rinse in cold water to stop the cooking process then add to a large bowl. Use a paper towel to dab excess water from the pasta then stir in a couple tablespoons of the dressing.
- Add tomatoes, red onion, mozzarella and salami. Pour half of the dressing over the top and gently toss to evenly coat everything.
- Transfer to the fridge for 30 to 60 minutes (up to overnight). Stir in the remaining dressing and sliced basil. Drizzle with balsamic glaze and extra basil leaves then serve right away.