It's still ridiculously warm and sunny out...I don't understand. You know how I only like sunny days pretty much once a month so bring. Back. The. Clouds. Seattle 😡.
Ugh. Anyway, while the PNW gets its climate back together, we'll continue eat middle of July style recipes because it's too warm to cook. Caprese pesto pasta salad anyone?
Done in just 20 minutes, this is a super quick, simple, and refreshingly light pasta salad that's perfect as a side dish for any outdoor grilling together!
Or honestly, it a great main course. I eat this caprese pesto pasta salad by itself all the time! If you're looking to add some protein to it, a little sliced chicken breast would be delicious.
Spring time summer weather for you too? Or just jonesing for caprese pesto pasta salad? Recipe below!Print
Simply delicious caprese inspired pasta salad tossed in a homemade basil pesto. Done in just 20 minutes!
For the Pasta Salad
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 8 ounces mozzarella pearls or balls
- ¼ cup fresh basil, roughly chopped
- 1 small, ripe avocado, diced
- 1 tablespoon balsamic vinegar
- Coarse salt, ground black pepper to taste.
For the Basil Pesto
- 1 cup packed fresh basil leaves
- ¼ cup shredded Parmesan cheese
- 2 ½ tablespoons raw pine nuts
- 2 garlic cloves, minced
- ¼ cup extra virgin olive oil
- Cook pasta according to box instructions. Drain, rinse under cold water, and chill until ready to use.
- While pasta is chilling, make the pesto sauce. In a food processor or blender, pulse pine nuts and basil leaves together several times. While processor is on, slowly pour in olive oil until fully combined. Add parmesan and garlic and pulse until completely mixed. Refrigerate until ready to use.
- In a large salad bowl, toss pasta together with pesto, tomatoes, mozzarella cheese, avocado and fresh basil.
- Drizzle with balsamic vinegar and add salt and pepper to taste. Garnish with any extra fresh basil. Enjoy chilled!