Caprese Pasta Salad recipe
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Ingredients
- 1 (16 ounce) package fusilli pasta 1 cup fresh basil leaves ¼ cup grated Parmesan or Romano cheese ¼ cup pine nuts, toasted 2 cloves garlic ¼ cup olive oil 1 pint cherry tomatoes, halved 3 tablespoons grated Parmesan cheese 4 ounces fresh mozzarella cheese, cut into strips salt and pepper to taste
Nutrition Info
- 353.9 caloriescarbohydrate: 44 gcholesterol: 15 mgfat: 14.6 gfiber: 2.6 gprotein: 13.2 gsaturatedFat: 4.3 gservingSize: -sodium: 94 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Caprese Pasta Salad
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor, cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.