This four-ingredient caprese pasta salad recipe is made with pesto, tomatoes and mozzarella for an easy and delicious dish that is pretty enough to serve at a party.
Course Salad
Cuisine American
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 12servings
Calories 231kcal
Author Wanda Simone
Equipment
1 saucepan
1 collander
1 large bowl
knife
Ingredients
112-oz packagerotini pasta
18-oz jarbasil pesto
1pintgrape or cherry tomatoeschopped in half
18-oz packagesmall mozzarella pearls
Instructions
Follow the instructions on the package to cook the pasta in a large pot of boiling water until al dente.
Pour it into a collander over the sink and run cold water over it.
Let the pasta cool completely.
Combine all ingredients in a large bowl, tossing until all of the pasta is coated with pesto.
Store in the refrigerator until ready to serve.
Notes
To make the pasta salad ahead of time, save 1/4 cup of the pesto sauce to mix in just before serving. This keeps the flavor fresh.
You can use 4 or 5 Roma tomatoes instead of the grape tomatoes.
Chopping a block of mozzarella cheese into 1/4-inch squares will work instead of the mozzarella pearls.