Caprese Pasta Salad

The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack.

INGRIDIENT

1 (16 ounce) package fusilli pasta

1 cup fresh basil leaves

¼ cup grated Parmesan or Romano cheese

¼ cup pine nuts, toasted (Optional)

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 354 calories; protein 13.2g; carbohydrates 44g; fat 14.6g; cholesterol 15mg; sodium 94mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb