Best 4 Pesto Pasta Caprese Salad Recipes
Are you looking for a light and flavorful summer meal that is sure to impress? Look no further than pesto pasta caprese salad! This delicious and easy-to-make dish combines the vibrant flavors of basil, tomatoes, and mozzarella cheese with the nutty richness of pesto and the hearty texture of pasta. In this article, we will guide you through the process of creating the perfect pesto pasta caprese salad, from selecting the freshest ingredients to assembling and serving this delightful dish.
Let's cook with our recipes!
PESTO CAPRESE PASTA SALAD
This is a delicious Pasta salad! All the flavors of a Caprese salad with wonderful Pesto and pasta added. Great for a side dish or even the main course. You can even take this further and add some strips of hard salami or pepperoni.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
- Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
- If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.
Nutrition Facts : Calories 368.5, Fat 12.6, SaturatedFat 6.5, Cholesterol 81, Sodium 383.7, Carbohydrate 44.3, Fiber 2.5, Sugar 1.5, Protein 19.6
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
PESTO CHICKEN CAPRESE SANDWICH
Take the famous caprese salad and transform it into a tasty sandwich with a handful of ingredients!
Provided by thedailygourmet
Categories Chicken Sandwiches
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees C (190 degrees C).
- Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
- Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
- To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 33.7 g, Cholesterol 82.5 mg, Fat 22.2 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 10.7 g, Sodium 710.5 mg
PESTO PASTA CAPRESE SALAD
The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different.
Provided by thedailygourmet
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 17.1 g, Cholesterol 10.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 173.1 mg, Sugar 0.8 g
Tips:
- For a more flavorful pesto, use fresh basil leaves and freshly grated Parmesan cheese.
- If you don't have pine nuts, you can substitute walnuts, almonds, or pecans.
- To make the pasta salad ahead of time, cook the pasta and vegetables according to the package directions, then toss them with the pesto and refrigerate for up to 3 days.
- When assembling the salad, be sure to use fresh, ripe tomatoes and mozzarella cheese.
- For a more colorful salad, add some chopped fresh herbs, such as parsley, cilantro, or basil.
Conclusion:
Pesto pasta Caprese salad is a delicious and easy-to-make dish that is perfect for summer entertaining. It is also a great way to use up leftover pesto. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a quick and easy summer meal, give this recipe a try.
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