Minute Caprese Pesto Pasta Salad

$- 8 oz rotini pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), halved - 1/2 cup fresh basil leaves, plus additional for garnish The main ingredients make this dish bright and fresh. Rotini pasta holds the dressing well and adds a fun twist. Cherry tomatoes bring sweetness and color. Fresh mozzarella balls give a creamy texture. The basil leaves add a lovely herbal note. - 1/4 cup pesto sauce - 2 tablespoons extra virgin olive oil - Salt and pepper, to taste The dressing combines pesto sauce and olive oil. Pesto adds a burst of flavor from herbs and nuts. Olive oil brings richness and helps the dressing coat everything. Salt and pepper enhance all the flavors. - Balsamic glaze - Additional basil for garnish Balsamic glaze is not just tasty; it makes the salad look fancy. A drizzle adds depth and a hint of sweetness. Extra basil on top brightens the dish and makes it pop visually. With these ingredients, you can make a quick, tasty pasta salad. Each bite offers a mix of flavors, colors, and textures. 1. Start with a big pot. Fill it with salted water. Bring the water to a boil. 2. Add the 8 oz of rotini pasta to the boiling water. 3. Cook the pasta until it is al dente, about 8 to 10 minutes. 4. When done, drain the pasta in a colander. Rinse it under cold water. This stops the cooking and cools it down. 1. In a large mixing bowl, add the cooled rotini pasta. 2. Mix in 1 cup of halved cherry tomatoes and 1 cup of halved fresh mozzarella balls. Stir well to combine all the ingredients. 3. For the dressing, place 1/2 cup of fresh basil leaves, 1/4 cup of pesto sauce, and 2 tablespoons of extra virgin olive oil into a food processor. 4. Blend until the dressing is smooth and fragrant. 1. Drizzle the basil-pesto dressing over the pasta mix. 2. Use a spatula or wooden spoon to gently toss the pasta and cheese. Make sure everything is coated in the dressing. 3. Season with salt and pepper to taste. Mix again to spread the seasoning evenly. 4. If you like, you can chill the salad for about 30 minutes to let the flavors come together. To cook pasta al dente, start by boiling salted water. Add rotini pasta and follow the package time. When done, drain the pasta but don’t rinse it too much. This keeps some starch, which helps the sauce stick. Season your pasta with salt and pepper, balancing the flavors. Taste as you go. If it feels flat, a pinch more salt can brighten it. Serve your salad in a large, shallow bowl. This makes it easy for everyone to help themselves. For a lovely touch, scatter extra basil leaves on top. A drizzle of balsamic glaze adds a nice sweetness and color. You can also serve it in individual bowls for a fancy look. Chilling your salad enhances the flavors. Let it sit in the fridge for about 30 minutes. This allows the pasta to soak up the dressing. You’ll taste the fresh basil and pesto better when it’s cold. This makes it a great make-ahead dish for parties or picnics. {{image_4}} You can change up the pasta type for your Caprese Pesto Pasta Salad. Try bowtie or penne instead of rotini. Each shape offers a different bite. You can also swap fresh mozzarella for feta cheese. Feta adds a tangy twist that brightens the dish. To make this salad heartier, add grilled chicken or shrimp. Just slice the chicken or shrimp into bite-sized pieces. This change turns your salad into a full meal. If you want a vegetarian or vegan option, use chickpeas or tofu. Both add protein without meat. Feel free to experiment with different pesto flavors. Sun-dried tomato pesto or arugula pesto can change the taste profile completely. You can also add more vegetables. Consider bell peppers, olives, or spinach. Nuts, like pine nuts or walnuts, can provide crunch and depth. To store your Minute Caprese Pesto Pasta Salad, place it in an airtight container. Before sealing, cool the salad to room temperature. This keeps it fresh and tasty. Refrigerate it right away. Enjoy your pasta salad within three days for the best flavor and texture. If you want to keep the salad longer, freezing is an option. However, some ingredients may change in texture when frozen. To freeze, pack the salad in a freezer-safe container. Leave some space at the top, as it can expand. When you're ready to eat, thaw it in the fridge overnight. Avoid refreezing to keep the quality high. In the fridge, the salad stays fresh for about three days. The longer it sits, the more the flavors blend. Keep an eye on any changes in smell or texture. Always trust your senses when it comes to food safety. It takes about 20 minutes to make this pasta salad. You will spend 10 minutes prepping and 10 minutes cooking. First, boil water and cook the rotini pasta. Then, mix the ingredients and dress the salad. Yes, you can make this salad ahead of time. It stores well in the fridge for up to three days. To keep it fresh, use an airtight container. You can also prepare the ingredients separately and mix them before serving. You can switch up the ingredients for fun. Try different pasta shapes like penne or fusilli. Swap mozzarella for feta or goat cheese for a new taste. Add grilled chicken, shrimp, or even chickpeas for protein. You can also mix in veggies like bell peppers or spinach for extra color and crunch. In this blog post, we covered how to make a fresh and tasty Minute Caprese Pesto Pasta Salad. We discussed the key ingredients, from rotini pasta to cherry tomatoes and mozzarella. You learned how to prepare the dressing and combine everything for a balanced flavor. We shared tips for serving and variations to customize the salad. Make this dish your own, and enjoy it any time. With ease and creativity, this salad can be your new favorite. Happy cooking!$

Minute Caprese Pesto Pasta Salad

Create a culinary masterpiece with this Minute Caprese Pesto Pasta Salad! In just 20 minutes, you can whip up a delicious medley of rotini pasta, fresh mozzarella, cherry tomatoes, and homemade basil-pesto dressing. This easy recipe is perfect for gatherings or a quick weeknight meal. Click to discover the full recipe and impress your family and friends with vibrant flavors and beautiful presentation! Enjoy every bite!

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Ingredients

8 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1/2 cup fresh basil leaves, plus additional for garnish

1/4 cup pesto sauce

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Balsamic glaze for drizzling (optional)

Instructions

Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Once finished, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

In a spacious mixing bowl, combine the cooled rotini pasta with the halved cherry tomatoes and mozzarella balls, ensuring an even distribution.

For the dressing, place the fresh basil leaves, pesto sauce, and extra virgin olive oil into a food processor. Blend the mixture on high speed until it becomes well combined and slightly smooth, creating a fragrant basil-pesto emulsion.

Drizzle the basil-pesto dressing over the pasta and cheese mix. Using a spatula or wooden spoon, gently toss all the ingredients together until every piece is beautifully coated in the vibrant dressing.

Season the salad with salt and pepper to taste, adjusting as necessary and mixing thoroughly to incorporate the seasoning throughout.

You can serve this delightful pasta salad immediately, or for enhanced flavor, chill it in the refrigerator for about 30 minutes to allow the flavors to meld together beautifully.

When you are ready to plate, garnish the salad with additional fresh basil leaves and add a drizzle of balsamic glaze over the top, if desired, to elevate both the taste and presentation.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: For an attractive serving, consider plating the pasta salad in a large, shallow bowl. Scatter extra basil leaves on top and drizzle with balsamic glaze for a pop of color.