Caprese Pasta Salad
All the flavors of a traditional caprese salad brought together in a hearty pasta salad!
Ingredients
- 16 ounce box of pasta (I like to use bowties)
- 1 pint cherry tomatoes (cut into ¼ inch slices)
- 8 ounce mozzarella cheese ball (not shredded) (sliced into ½ inch pieces)
- ¼ cup store-bought pesto
- ¼ cup extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt (plus more for salting the pasta water)
- 1 teaspoon black pepper
- 1 tablespoon fresh chopped basil for garnish (optional)
Instructions
- Fill a large pot with water and 1 tablespoon of salt and boil your pasta according to the package directions.
- While the pasta is cooking, slice your tomatoes into ¼ inch slices and cut your mozzarella into ½ 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.
Notes
(Recipe adapted from Pip and Ebby)