Pesto Pasta Caprese Salad Recipes
CAPRESE PASTA SALAD
The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack.
Provided by Pepi-Rainbow
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
- Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
- Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 44 g, Cholesterol 15 mg, Fat 14.6 g, Fiber 2.6 g, Protein 13.2 g, SaturatedFat 4.3 g, Sodium 94 mg, Sugar 2.4 g
CAPRESE ORZO PASTA SALAD WITH PESTO
This orzo salad with pesto combines the concept of a caprese salad and basil pesto creating a delicious pasta salad that's perfect as a light meal or party food idea.
Provided by Monika Dabrowski
Categories Lunch Party Food
Time 15m
Number Of Ingredients 11
Steps:
- Boil the pasta in salted water according to package instructions (6 minutes for al dente). Strain and rinse under cold water. Set aside.
- Whilst the pasta is cooking prepare the pesto. Pulse half of the basil leaves with the garlic and water, then add the remaining basil and parmesan and pulse a few times until combined. Slowly add the oil as you continue to pulse. Season to taste and set aside.
- Toast the pine nuts in a pan, stirring all the time until lightly browned. This will take less than a minute so be careful not to brown the pine nuts too much.
- To assemble the salad stir the pesto through the pasta (ensure the pasta is cold), add the mozzarella balls, cherry tomatoes and pine nuts and gently fold in. Drizzle over the lemon juice, adjust the seasoning and serve.
Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 26 g, Protein 17 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 113 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 13 g
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
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