Pesto Marinated Tomato Arugula Caprese Salad Recipes

PESTO MARINATED TOMATO & ARUGULA CAPRESE SALAD

Steps:

• Drain tomatoes and pour into a small mixing bowl.
• To make the pesto, place 2 tablespoons of the pine nuts, garlic, basil, olive oil, cheese, salt and pepper in the bowl of a food processor and process for 15 seconds. Scrape sides of bowl and process until smooth. Transfer to a measuring cup. Gently stir 2 tablespoons of the pesto into the tomatoes, cover and set aside or refrigerate until ready to serve.
• To serve, toss tomatoes in salad bowl with mozzarella and arugula and garnish, if desired, with additional pesto, remaining toasted pine nuts and shaved cheese.

PESTO PASTA CAPRESE SALAD

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.

ARUGULA CAPRESE SALAD

Steps:

• Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
• Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.