Caprese Salad With Pesto Recipes

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PESTO PASTA CAPRESE SALAD



Pesto Pasta Caprese Salad image

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

1 ½ cups rotini pasta
3 tablespoons pesto, or to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon salt, or to taste
¼ teaspoon granulated garlic
⅛ teaspoon ground black pepper
½ cup halved grape tomatoes
½ cup small (pearlini) fresh mozzarella balls
2 leaves fresh basil leaves, finely shredded

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

CAPRESE SALAD WITH PESTO



Caprese Salad with Pesto image

Provided by Shiran

Time 10m

Number Of Ingredients 4

2 large tomatoes (, sliced lengthwise into 1/4-inch thick slices)
6 oz/170 g fresh mozzarella cheese (, sliced into 1/4-inch thick slices)
Handful fresh basil leaves
Pesto sauce

Steps:

  • Assemble the salad onto a plate by layering the tomato slices, mozzarella, and basil leaves. Drizzle the pesto (as much as you like) over the salad and serve.

PESTO CAPRESE PASTA SALAD



Pesto Caprese Pasta Salad image

This is a delicious Pasta salad! All the flavors of a Caprese salad with wonderful Pesto and pasta added. Great for a side dish or even the main course. You can even take this further and add some strips of hard salami or pepperoni.

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces dried rigatoni pasta or 8 ounces other medium-size pasta
1 1/2 cups grape tomatoes, halved
1 cup cubed mozzarella cheese (1/2-inch cubes)
1/3 cup pesto sauce (store-bought or homemade)
1/2 cup grated parmesan cheese
salt and pepper
cooking time represents the cooking of the pasta

Steps:

  • Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
  • Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
  • If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.

Nutrition Facts : Calories 368.5, Fat 12.6, SaturatedFat 6.5, Cholesterol 81, Sodium 383.7, Carbohydrate 44.3, Fiber 2.5, Sugar 1.5, Protein 19.6

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