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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Caprese Pesto Pasta Salad Recipe

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This recipe for Caprese Pesto Pasta Salad is from for the LOVE OF COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. pasta (shells, rotini, elbows, etc.) cooked al dente, drained and rinsed
8 oz. small fresh mozzarella balls (pearls, bocconcini, ciliegine) cut in half
2 pints cherry or grape tomatoes, halved
1 c. chopped roasted red peppers (optional)
½ c. fresh basil, chopped or chiffonade
1 tsp. kosher salt
red or black pepper to taste

1 c. prepared pesto
Directions:
Directions:
Place all salad ingredients into a large mixing bowl and toss to combine. Add pesto and gently mix until everything is coated. If the pesto is too thick just add in a little extra virgin olive oil.

Adjust seasonings to taste. Best served at room temperature.
Personal Notes:
Personal Notes:
This makes a lot but is easily cut in half.
If you want to use it as a main course, just add some diced salami or pepperoni and a few marinated quartered artichoke hearts, asparagus tips, and/or skinny green beans cut into 2" pieces and serve it on a bed of fresh baby spinach leaves.

 

 

 

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