Pesto Caprese Pasta Salad
Toss cooked pasta with pesto, mozzarella, cherry tomatoes, and a quick balsamic drizzle.
Total
18 min
Prep
10 min
Cook
8 min
Serves
2
How many of these 8 ingredients are already on your shelf? That's the part we do — photograph your pantry and get a week of dinners built from what's already there.
Add to my week — freeServings
Recipe serves 2
Ingredients
- 180 g Pasta (fusilli or penne)
- 3 tbsp Pesto (store-bought or homemade)
- 150 g Cherry tomatoes
- 100 g Fresh mozzarella
- 1 tbsp Balsamic vinegar
- 1 tsp Olive oil(optional)
- to taste Salt(optional)
- to taste Black pepper(optional)
Instructions
- 1
Bring a pot of salted water to a boil and cook the pasta until al dente, about 8 minutes; drain and let cool slightly (about 10 minutes total prep/cook time as written).
- 2
While the pasta cooks, halve the cherry tomatoes and tear or cube the mozzarella.
- 3
In a bowl, toss the warm pasta with pesto until evenly coated; fold in tomatoes and mozzarella.
- 4
Drizzle with balsamic vinegar (and olive oil if using), season with salt and black pepper to taste, and serve.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 22 g |
| Carbohydrate | 63 g |
| Fat | 35 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 980 mg |
Goes well with this
Italian dishes that round out the meal.
Italian-Inspired Pollo al Vino
A cross between Coq au Vin and Cacciatore, featuring rosemary, garlic, and Sangiovese wine.
Balsamic Glazed Osso Buco
A sweet and tangy reduction using high-quality balsamic vinegar of Modena.
Meatball Parmigiana Bake
Juicy beef meatballs smothered in marinara and a thick layer of melted Italian cheeses.
Similar Recipes
Classic Carbonara
Traditional Roman pasta using egg yolks, pecorino romano, and crispy guanciale.
Traditional Eggplant Parmigiana
Layers of fried eggplant slices, rich tomato sauce, and parmesan cheese baked until bubbly.
Creamy Pesto Chicken
Sautéed chicken breast smothered in a rich basil pesto and cream sauce.