Pesto Caprese Pasta Salad

This pesto caprese pasta salad is a side dish you’ll want to make again and again. With the classic caprese ingredients of fresh tomatoes, mozzarella and basil, this one is taken to a new level with pasta and pesto.

📝 Ingredients

• 3 cups dried pasta, like fusilli, rotini or penne ((250g / 8.8oz))
• 1/2 cup basil pesto, preferably homemade
• 1 tablespoon white balsamic vinegar ((notes 1))
• 1/4 teaspoon salt or to taste ((notes 2))
• 1/4 teaspoon ground black pepper
• 2 cups cherry or grape tomatoes, halved
• 250 g baby bocconcini, halved (baby mozzarella balls / mozzarella pearls) ((8.8oz))
• 2 tablespoons toasted pine nuts ((notes 1))
• 1/2 cup, not packed fresh basil leaves (small or roughly chopped)

👨‍🍳 Instructions

1. 1Bring a large saucepan half filled with water to a boil. Add enough salt to the water to make it taste salty. Add the pasta and cook 8-10 minutes (check the packet for recommended cooking time) until al dente.
2. 2Drain the pasta and let it cool to at least room temperature before proceeding - you can give it a rinse under cold water to speed it up.
3. 3In a large mixing bowl, add the pasta, pesto, balsamic, half the salt and pepper. Mix well.
4. 4Add the tomatoes, bocconcini and pine nuts and mix well.
5. 5Taste and add more salt if you like.
6. 6Chill, then serve adding some fresh basil leaves over the top.
7. 7Please take a moment to rate this recipe. I helps me to keep creating free recipes and helps other readers too.