Pesto Marinated Tomato Arugula Caprese Salad Recipes

PESTO MARINATED TOMATO & ARUGULA CAPRESE SALAD

Pesto Marinated Tomato & Arugula Caprese Salad image

Provided by genero

Number Of Ingredients 11

Ingredients

1 can Mutti® Cherry Tomatoes (14 oz., Ciliegini)
3 tbsp toasted pine nuts, divided
1 clove garlic
2 cups loosely packed fresh basil leaves
1/3 cup extra-virgin olive oil
2 tbsp shredded Parmigiano Reggiano
1/2 tsp kosher or sea salt
1/2 tsp freshly ground black pepper
1 container small fresh mozzarella balls (8 oz., bocconcini)
6 cups arugula or baby spinach
shaved Parmigiano Reggiano or Pecorino Romano cheese for garnish

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

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

Ingredients

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

ARUGULA CAPRESE SALAD

Arugula Caprese Salad image

A twist on the typical Caprese salad. This can be a side dish or entire meal.

Provided by Kelli Kneeland Boulter

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 (5 ounce) package baby arugula
1 cup halved grape tomatoes
1 cup small fresh mozzarella balls
½ cup garlic seasoned croutons
1 tablespoon basil paste
¼ cup balsamic vinaigrette salad dressing
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 5.2 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 232.3 mg, Sugar 1.3 g

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