Caprese Pesto Pasta Salad

Caprese Pesto Pasta Salad is the perfect side dish for summer! Creamy, fresh pesto and basil tossed over gluten-free pasta with mozzarella and tomato.

5 from 2 votes

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Course: Salad, Side Dish

Cuisine: American, Italian

Prep Time: 10

Cook Time: 14

Servings: 8

Calories: 348kcal

Author: Nichole Crews

Ingredients

1 lb. penne pasta (or farfalle, orecchiette, etc) - gluten-free, optional
1 cup pesto - homemade or store bought
8 ounces fresh mozzarella - ciliegine, bocconcini, pearls, etc
1 1/2 pints grape or cherry tomatoes, halved
1/2 cup fresh basil, torn or finely chopped - chiffonade
1 tablespoon olive oil - optional

Instructions

To a large pot, boil water and cook pasta according to package directions.
To a large mixing bowl, combine cooked pasta, pesto, fresh mozzarella, tomatoes and basil. Mix well and refrigerate for at least 1 hour, up to overnight.
Remove from refrigerator 30 minutes before serving, drizzle in 1 tablespoon olive oil and mix well. Serve and enjoy

Nutrition

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