Tomato Mozzarella Pesto Pasta Salad Recipe 435

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.

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
• Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
• Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
• Optionally garnish with basil and serve immediately if desired or chill before serving.

TOMATO MOZZARELLA PESTO PASTA SALAD RECIPE - (4.3/5)

Steps:

• Prepare pasta according to package directions until al dente. Rinse in cold water and drain. Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes. Pesto sauce: In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in.

TOMATO, MOZZARELLA AND PESTO PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package.
• Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
• When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
• Mix the pesto sauce, olive oil and parmesan in with the pasta.
• In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
• Sprinkle the pine nuts over the top and serve.

GARDEN PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.