Pesto Caprese Pasta Salad

Pesto Caprese Pasta Salad

Bring the fresh flavours of summer to your dinner table on a dreary fall evening with this light and tasty pesto caprese pasta salad.

This recipe is unbelievably easy to make and requires only a few simple ingredients to prepare; perfectly cooked al dente pasta, nutty basil pesto, sweet cherry tomatoes, and creamy mozzarella cheese.

Pesto Caprese Pasta Salad

Although the fall season naturally inspires me to prepare warm and hearty meals, I often find myself reminiscing about the fresh flavours of summer.

This pesto caprese salad might be light and fresh (and consequently not-so reminiscent of fall fare) however, it is easy to prepare during a busy work week, it’s just as filling as a plate of warm pasta, and it’s perfect for packed lunches!

Pesto Caprese Pasta Salad

This pesto caprese pasta salad can be prepared ahead of time, which makes it an ideal meal option for packed lunches. Prepare in the evening add it to your child’s lunch bag in the morning-no thermus and no heating required!

While most leftover pastas tend to lose their appeal the day after, this pasta salad maintains its freshness, and remains moist and flavourful. In fact, the longer it sits, the better it tastes!

This can be served at room temperature or right from the fridge. Store leftovers in an airtight container in the fridge for up to 3 days.

Pesto Caprese Pasta Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Pesto Caprese Pasta Salad

2015-10-20
: Serves 6
: 5 min
: 10-12 min

Bring the fresh flavours of summer to your dinner table on a dreary fall evening with this light and tasty pesto caprese pasta salad. This recipe is unbelievably easy to make and requires only a few simple ingredients to prepare; perfectly cooked al dente pasta, nutty basil pesto, sweet cherry tomatoes, and creamy mozzarella cheese. Although …

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Pesto Caprese Pasta Salad
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Ingredients
    450g penne rigate (or pasta of choice)
  • 4-5 tbs. basil pesto
  • 1 cup organic cherry tomatoes, halved
  • 180g bocconcini mozzarella, cubed
  • 1-2 tbs. extra virgin olive oil
  • sea salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
Directions

Bring salted water (1-2 tbs. of sea salt) to a boil in a large pot then add the pasta. Cook for 1-2 minutes less than the suggested cooking time on the package (to ensure it’s al dente). Once cooked through, drain and set aside to cool for a few minutes. In the meantime, halve the tomatoes and cube the mozzarella.

Pesto Caprese Pasta Salad

Transfer the pasta to a large serving bowl and mix in the mozzarella, tomatoes, and pesto until the pasta is completely coated. Serve garnished with freshly grated Parmesan cheese.

Pesto Caprese Pasta Salad

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