Name: Pesto Caprese Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 bowls
Cuisine: Italian
Ingredients: 1 lb pasta; 1 cup pesto; 1 cup cherry tomatoes; 1 cup mini mozzarella balls; Salt; Black pepper; 0.5 tsp garlic powder; 0.25 cup grated Parmesan cheese; 1 tbsp olive oil

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Pesto Caprese Pasta Salad

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process.

In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, and mozzarella balls.

Season with salt, black pepper, and garlic powder.

Add grated Parmesan and a drizzle of olive oil.

Toss until everything is evenly coated. Serve chilled or at room temperature.

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Nutrition

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Tips & Tricks (5)

Ice Bath Pasta Trick 🧊
After cooking, shock the pasta in ice water for 30 seconds to stop the cooking process and prevent it from becoming mushy when mixed with warm pesto.
Reserve Pasta Water 💧
Save 1 cup of starchy pasta cooking water to emulsify with the pesto, creating a silkier sauce that coats every piece evenly without adding cream.
Pesto Temperature Control 🌡️
Toss warm pasta with room-temperature pesto rather than hot pesto to preserve the vibrant green color and fresh basil flavor that can fade with excess heat.
Mozzarella Timing Strategy ⏰
Add the mozzarella balls in the last 5 minutes before serving to keep them creamy and intact; adding too early causes them to warm up and lose their delicate texture.
Oil Emulsification Secret 🫒
Whisk high-quality olive oil with a splash of lemon juice or vinegar before the final drizzle to create a light emulsion that clings to ingredients better than oil alone.