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

From the Cook

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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.

Bite Tutorial

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Tips & Tricks (5)

Pasta Water Magic 💧
Reserve 1/2 cup of pasta cooking water before draining to help the pesto cling perfectly to the pasta and create a silkier sauce.
Pesto Pro Tip 🌿
If using store-bought pesto, thin it slightly with extra olive oil to ensure even coating and prevent clumping in the pasta salad.
Chill Factor 🧊
Cool the pasta completely before mixing with other ingredients to prevent the mozzarella from melting and to keep the salad's texture crisp and fresh.
Seasoning Layers 🧂
Season your pasta water generously with salt, and taste the salad before serving, adjusting with additional Parmesan, salt, and black pepper to enhance the overall flavor profile.
Tomato Technique 🍅
Halve the cherry tomatoes to release their juices and create more surface area for the pesto to cling to, maximizing flavor in every bite.