Pesto Caprese Pasta Salad
Ingredients
The pasta
-
12
ounces
orecchiette (or other shaped pasta)
The pesto
-
2
cups
fresh baby spinach
-
1
cup
fresh basil leaves
-
¼
cup
pine nuts or pepitas
-
¼
cup
freshly shaved or shredded Parmesan
-
2-3
cloves
garlic, peeled
-
¾
cup
olive oil
-
½
teaspoon
coarse salt, divided
-
½
teaspoon
freshly ground black pepper, divided
The salad
-
2
cups
grape or cherry tomatoes, halved
-
1
cup
fresh mozzarella balls
Instructions
- 1. Bring a large pot of water to a boil and cook the orecchiette according to package directions. Drain and transfer to a large glass bowl.
- 2. In a food processor, combine spinach, basil, nuts, Parmesan, garlic, olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Pulse until finely chopped.
- 3. Add the pesto to the pasta and season with the remaining ½ teaspoon salt and ½ teaspoon black pepper, stirring to combine.
- 4. Toss in the halved tomatoes and mozzarella balls.
- 5. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
218
Total fat
8g
Total carbohydrates
27g
Total protein
10g
Sodium
235mg
Cholesterol
16mg
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