Caprese Pasta Salad with Creamy Pesto
Easy and quick to make, this Caprese pasta salad with pesto is wonderfully fresh and a great side dish for a cookout or family dinner.
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Servings: 8 servings
Calories: 322kcal
Equipment
Ingredients
- 1 pound pasta I like to use small shells (454g)
- 5 ounces cherry tomatoes halved (150g)
- 7 ounces cocktail bocconcini halved (200g)
- 10 fresh basil leaves roughly chopped
- ¼ cup mayonnaise (4 tablespoons)
- ¼ cup green pesto (4 tablespoons)
- salt and black pepper added to taste
Instructions
- Fill la large pot with water and salt generously. Bring to a boil. Once boiling, add in the pasta to cook. When al dente, drain and cool. Either rinse under cold running water or toss in a little olive oil and allow to cool naturally.1 pound pasta
- While the pasta is cooking, half the tomatoes, bocconcini and chop the basil.5 ounces cherry tomatoes, 7 ounces cocktail bocconcini, 10 fresh basil leaves
- Add the cooled pasta, tomatoes, bocconcini and basil to a large mixing bowl.
- Add in the mayonnaise, green pesto and some generous pinches of salt and black pepper.¼ cup mayonnaise, ¼ cup green pesto, salt and black pepper
- Mix well. Taste for seasoning and adjust if needed.
Notes
- Take care not to overcook the pasta. Cook it al dente.
- The pasta should be cooled before mixing with the other ingredients. Rinse under cold water or let it cool at room temperature.
- If making ahead of time, store covered in the fridge.
- This recipe is not suitable for freezing.
- Nutritional values are an estimate.
Nutrition
Calories: 322kcal | Carbohydrates: 44g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 11mg | Sodium: 157mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg