Description
Simply delicious caprese inspired pasta salad tossed in a homemade basil pesto. Done in just 20 minutes!
Ingredients
Units
Scale
For the Pasta Salad
- 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, ground black pepper to taste.
For the Basil Pesto
- 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 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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
