Pesto pasta salad caprese
Classic tomato and mozzarella as a fresh pasta salad with homemade basil pesto. Quick to make, a colorful eye-catcher on the table and damn tasty.
Preparation time 10 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 6 portions
For the pasta salad
- 400 g cherry tomatoes
- 350 g orecchiette pasta
- 225 g small mozzarella balls
- Fresh basil leaves
For the walnut plague
- 80 ml extra virgin olive oil
- 60 g basil leaves
- 3 tbsp walnuts
- 2 tbsp grated parmesan
- 1 large garlic clove
- Salt and
- Pepper
Introduction
You start planning a barbecue with your loved ones and the next thing you know: “Are there any side dishes?”, “I’ll make a salad.”, “I’ll bring bread.”. The table is already full of the most delicious side dishes and sauces and that’s exactly where I have another recipe for you.
Preparation
- Cook the pasta in a large pan in salted water.
- Gradually add all the ingredients for the pesto to the food processor and blend.
- Season to taste with salt and pepper.
- Add at least half of the pesto to the pasta, more if you like.
- Halve or quarter the cherry tomatoes, add to the pasta with the mozzarella balls and basil leaves.
- Mix everything well.
