pesto pasta caprese salad

pesto pasta caprese salad

Basil pesto and a Caprese salad are like kissing cousins, so of course, they play well together. Start your salad with a helping of fusilli pesto pasta and top it with the Caprese trio of mozzarella, tomato and basil. The corkscrew shaped pasta hugs the nutty pesto, holding the exquisite basil flavor throughout the dish.

pesto pasta caprese salad

Serves: 6


  • Pesto sauce
  • ⅓ cup raw pine nuts, almonds, walnuts or pepitas
  • 2 cups packed fresh basil leaves (about 3 ounces) + ½ cup for garnish
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 cloves garlic, roughly chopped
  • ½ teaspoon kosher salt
  • ½ cup extra-virgin olive oil
  • 12 ounces fusilli pasta
  • 1 cup pesto sauce
  • 8 ounces fresh mozzarella
  • ½ cup cherry tomatoes



Prepare pesto sauce in food processor or blender combine nuts, basil, Parmesan, garlic, lemon juice, and salt. With machine running, slowly add olive oil until the sauce is well blended. If the sauce is too thick, you can add a little more oil.


Prepare the fusilli pasta according to the packaging. Drain the cooked pasta and transfer it to a large mixing bowl. Stir in the pesto sauce and mix until well coated.


Meanwhile, cut tomatoes in half, and cut (chiffonade) the remaining basil into slender strips.


Divide the dressed pasta into six serving bowls. Top with a slice of mozzarella and divide the tomatoes and basil equally into each bowl.


Serve at room temperature.


Tip: Store leftover pesto in the refrigerator in airtight contain for up to one week. To store for a longer period, spoon into a freezer tray and then transfer cubes to a freezer bag to use as needed.

You Might Also Like

No Comments

Leave a Reply