All the flavors of a traditional caprese salad brought together in a hearty pasta salad!
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Total Time 21 minutesminutes
Author Coco and Ash
Ingredients
16ouncebox of pasta(I like to use bowties)
1pintcherry tomatoes(cut into 1/4 inch slices)
8ouncemozzarella cheese ball (not shredded)(sliced into 1/2 inch pieces)
1/4cupstore-bought pesto
1/4cupextra virgin olive oil
2tbspbalsamic vinegar
1tspgarlic powder
1tspsalt(plus more for salting the pasta water)
1tspblack pepper
1tbspfresh chopped basil for garnish(optional)
Instructions
Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions.
While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it!
Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty.
Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder.
Toss together and either serve at room temperature or refrigerated.