Caprese Pasta Salad
Servings: 6 servings
Caprese Pasta Salad is made with bow tie pasta, cherry tomatoes, mozzarella cheese, all soaked in a delicious pesto sauce.
- 6 cups fresh basil leaves with stems removed
- 1 cup walnuts or pine nuts
- 4 cloves garlic
- 1 ¼ cup extra-virgin olive oil
- ½ cup grated parmesan cheese
For Pasta Salad:
- 12 ounces bow tie pasta measured when dry
- ½ red onion diced
- 1 cup basil pesto refrigerated
- 3 cups cherry tomatoes halved
- 3 cups fresh mozzarella pearls
- ¼ cup chopped parsley
- Basil Leaves
- Pine nuts optional
Add the basil, garlic cloves, and walnuts to a food processor and blend until finely minced.
Reduce speed to low and gradually add the olive oil, blending until smooth.
Add the grated parmesan cheese, and pulsate a few times to combine.
Scoop the pesto into a jar with a lid or use it immediately.
Cook the pasta according to package directions, aiming for al dente.
Drain it and run under cold water to cool it down. Drain very well.
Place the pasta in a large bowl, add the rest of the ingredients.
Pour the pesto on top and toss to coat evenly.
Serve, topped with additional pine nuts and basil.
Calories: 1083kcal | Carbohydrates: 54g | Protein: 26g | Fat: 87g | Saturated Fat: 15g | Cholesterol: 29mg | Sodium: 565mg | Potassium: 491mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2746IU | Vitamin C: 26mg | Calcium: 428mg | Iron: 3mg