Pesto Caprese Pasta Salad Recipe

Ingredients

• 1 1/2 cups fresh basil leaves (loosely packed)
• 1/3 cup pine nuts (or sliced almonds)
• 2 small cloves of garlic (minced)
• 2 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons shredded parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil
• 1 lb pasta (orecchiette, rotini, or your favorite gluten-free pasta)
• 1 1/2 lbs cherry tomatoes (sliced or cut in half)
• 10 ounces small mozzarella cheese balls (or a whole log cut into bite size pieces)
• 1/4 cup shredded parmesan cheese
• Handful of fresh basil leaves (to use as garnish)
• Salt & pepper to taste

Instructions

1. 1

   Cook the pasta according to package directions. Drain and place it in a bowl.

2. 2

   Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.

3. 3

   Turn the machine on and while it is running drizzle in the olive oil through the tube. Stop and scrape once and continue running the machine until the vinaigrette is creamy.

4. 4

   To assemble the salad: Into the bowl with pasta, place mozzarella cheese and tomatoes. Drizzle it with the pesto dressing. Give it a toss making sure that everything is coated with the dressing.

5. 5

   Sprinkle it with parmesan cheese and taste for seasoning. Add in if necessary.

6. 6

   Garnish with fresh basil leaves and serve while still warm.