Caprese Pasta Salad
Ingredients
The pasta salad
-
10
oz.
mini penne pasta
-
1
pint
cherry or grape tomatoes
-
2
small
avocados
-
8
oz.
fresh mozzarella pearls
-
¼
cup
chopped fresh basil leaves
-
1½
Tbsp
balsamic vinegar
-
Salt and freshly ground black pepper
The pesto
-
1
cup
slightly packed fresh basil leaves
-
1
clove
garlic
-
¼
cup
olive oil
-
2
Tbsp
finely shredded parmesan
-
1
Tbsp
pine nuts or chopped walnuts
Instructions
- Cook the pasta in boiling salted water according to package directions, then drain and let cool.
- In a food processor, pulse the basil leaves, parmesan, pine nuts, and garlic until minced.
- Pour in the olive oil and process until finely minced, then season with salt and pepper.
- In a salad bowl, combine the pasta and tomatoes, then add the basil pesto mixture and toss to coat.
- Gently fold in the avocados, mozzarella, and balsamic vinegar, tossing lightly.
- Serve immediately with additional balsamic vinegar and parmesan if desired.
Nutrition Facts (estimated)
Servings
7
Calories
406
Total fat
22g
Total carbohydrates
37g
Total protein
14g
Sodium
234mg
Cholesterol
26mg
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