Description
A vibrant and refreshing Caprese Pesto Pasta Salad combining rotini pasta with cherry tomatoes, mozzarella pearls, creamy avocado, and a homemade fresh basil pesto, all dressed with balsamic vinegar for a perfect balance of flavors. This salad is ideal for a light lunch, summer gatherings, or as a hearty side dish.
Ingredients
Scale
Pasta and Salad Ingredients
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 8 ounces mozzarella pearls or balls
- 1/4 cup fresh basil, roughly chopped
- 1 small, ripe avocado, diced
- 1 tablespoon balsamic vinegar
- Coarse salt, to taste
- Ground black pepper, to taste
Pesto Sauce
- 1 cup packed fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 2 1/2 tablespoons raw pine nuts
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
Instructions
- Cook Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down. Chill in the refrigerator until ready to use.
- Make Pesto Sauce: In a food processor or blender, pulse the pine nuts and basil leaves until roughly combined. With the processor running, slowly pour in the extra virgin olive oil until a smooth mixture forms. Add the shredded Parmesan cheese and minced garlic, then pulse until everything is fully incorporated. Refrigerate the pesto until ready to assemble the salad.
- Assemble Salad: In a large salad bowl, combine the chilled pasta with the prepared pesto sauce, halved cherry tomatoes, mozzarella pearls, diced avocado, and roughly chopped fresh basil. Toss everything gently to coat the ingredients evenly with pesto.
- Season and Serve: Drizzle the salad with the balsamic vinegar. Season with coarse salt and freshly ground black pepper to taste. Garnish with any remaining fresh basil leaves. Serve the salad chilled and enjoy its fresh, flavorful goodness.
Notes
- Use fresh, ripe avocado for the best texture and flavor.
- For a nut-free version, omit the pine nuts and substitute with sunflower seeds or omit entirely.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- Use gluten-free pasta to make this recipe gluten free.
- Toast pine nuts lightly before adding to pesto for a more intense flavor, if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Blending, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Caprese, Pesto, Pasta Salad, Italian Salad, Rotini Salad, Mozzarella, Avocado Pasta, Summer Salad, Vegetarian Pasta
