Pesto Caprese Potato Salad Recipe 465

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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

PESTO CAPRESE POTATO SALAD RECIPE - (4.6/5)



Pesto Caprese Potato Salad Recipe - (4.6/5) image

Provided by LRay

Number Of Ingredients 15

SALAD:
2 pounds baby yellow potatoes, halved
1/2 to 3/4 cup Easy Pesto
6 ounces grape or cherry tomato halves
6 ounces fresh mozzarella cheese, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
EASY PESTO:
2 cups firmly packed fresh basil leaves
2 garlic cloves
1/4 cup pine nuts
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • SALAD: Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week. EASY PESTO: Pulse basil leaves, garlic cloves, and pine nuts in a food processor until coarsely chopped. Add olive oil; process until smooth. Stir in Parmesan cheese, kosher salt, and freshly ground black pepper.

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